So when the super lovely Lu Lu from Spell Design calls you and says, “Hey Terase, we’d love to use some of your Salted Caramel Sauce in a photo shoot! And can you give us a quick recipe idea too?!” To which we reply “Yes and absolutely yes we’d love too!” “when do you need it by?”
You see, the abundantly clever and creative crew at Spell have recently started a series of DIY blog posts that are proving super popular and oh so much fun!
Check out the uber cool Spell DIY Bohemian Dinner Party blog here, that our Salted Caramel Sauce was lucky enough to be invited too xxx
INGREDIENTS:
5 Pink Lady Apples
100-150ml Brandy
1 x 250ml jar Taste Byron Bay : Salted Caramel Sauce
I tub Knox and Aya Ice Cream
(Photo credit: Mel Carrero)
METHOD:
- cut each apple in quarters and remove the core
- cut each quarter into three wedges
- heat a non stick fry pan on medium / high
- fan the apple wedges evenly around the pan – allow to caramelise and then turn over to allow the flip side to caramelise
- carefully pour a little of the brandy into the pan and allow the apple wedges to soak up the brandy
- remove apples into a bowl and repeat the process with the rest of the apple wedges
- return all the caramelised apple to the fry pan and place on a low heat – and pour in Salted Caramel Sauce and mix well to combine
- drizzle apple mixture over a big scoop of ice cream and enjoy xxx
SERVING SUGGESTIONS:
- simply serve with a good quality ice cream like our local legends Knox and Aya
(Photo credit: Mel Carrero)
This is one of the easiest and most divinely delicious dessert recipes ever, we hope you like it!
Big thanks to the team at Spell for inviting our Salted Caramel Sauce to their awesome DIY Bohemian Dinner Party – we love your work girls!
T xxx
