Our Recipes

  • Healthy Dessert
  • Snack

Stewed fruit with sticky caramel

  • 20 mins
  • 20 mins
  • Serves 4
  • Entertaining
  • Kid Friendly
  • Nut Free
  • Oil Free
  • Party Food
  • Refined Sugar Free
  • Soy Free

Simple dessert with an Aussie twist to tickle the taste buds of children and adults.

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Ingredients

Lemon myrtle stewed pear & apple:

  • 6 apples
  • 2 pears
  • 1 ½ tsp ground lemon myrtle leaf
  • 2 tsp maple syrup

 

Sticky caramel sauce:

  • 20 dates
  • ½ cup soy milk
  • ⅓ cup warm water

 

Vanilla cream:

  • ½ cup chilled aquafaba (the liquid from a can of chickpeas)
  • 2 tsp maple syrup
  • 1 tsp vanilla extract

Directions

  1. Soak dates in a bowl of hot water for 15 minutes.
  2. Peel pears and apples and chop into even bite-sized cubes.
  3. Add apples, pears, lemon myrtle, maple syrup and ⅓ cup of water to a medium-sized saucepan over a medium heat.
  4. Once simmering, stir regularly until the fruit is soft and starting to show a caramel colour (about 15 minutes). Add small amounts of water to the pan to stop from sticking. Set aside once cooked.
  5. Drain dates and place in a high-speed blender or food processor.
  6. Pour in milk and water. Blend until it resembles a caramel consistency, adding a little more warm water as necessary.
  7. To prepare vanilla cream, pour chilled aquafaba, maple syrup and vanilla extract to bowl and whip with an electric beater until soft white peaks form (about 10 minutes)

Chef's Tips

  • Ground lemon myrtle leaf can be omitted or replaced with cinnamon or allspice for a more traditional ‘apple pie’ flavour. In Australia, ground lemon myrtle leaf is available to buy online from a range of outlets, including Herbie’s Spices.
  • Can be served with a sprinkle of your favourite nuts, seeds, buckwheat or toasted oats for some added crunch.
  • Stewed pears & apples and caramel sauce can be prepared in advance and warmed up. Vanilla cream must be made just prior to serving.
Alicia Temple
Alicia Temple