Prep time: 20 mins
Total time: 40 mins
Lemon myrtle stewed pear and apple with sticky caramel
Simple dessert with an Aussie twist to tickle the taste buds of children and adults.
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, nut free, soy free, party food, entertaining
Lemon myrtle stewed pear & apple:
1 ½ tsp ground lemon myrtle leaf
2 tsp maple syrup
Sticky caramel sauce:
½ cup soy milk
⅓ cup warm water
½ cup chilled aquafaba (the liquid from a can of chickpeas)
2 tsp maple syrup
1 tsp vanilla extract
Soak dates in a bowl of hot water for 15 minutes.
Peel pears and apples and chop into even bite-sized cubes.
Add apples, pears, lemon myrtle, maple syrup and ⅓ cup of water to a medium-sized saucepan over a medium heat.
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.
Drain dates and place in a high-speed blender or food processor.
Pour in milk and water. Blend until it resembles a caramel consistency, adding a little more warm water as necessary.
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)
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.
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