Pecan rosemary crumble
1.Preheat oven to 180°C (160°C fan-forced). Grease and line an oven tray with baking paper. Place apples, cut-side, up on tray; sprinkle with brown sugar. Bake 1 hour 20 minutes or until very tender. Cool.
2.Meanwhile, stir caster sugar and the water in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, 7 minutes or until deep golden brown. Carefully stir in 1 cup of the apple juice until smooth. Remove from heat. Cool.
3.To make pecan rosemary crumble, preheat oven to 180°C (160°C fan-forced). Line a small oven tray with baking paper. Combine flour and sugar in a medium bowl; rub in butter until crumbly, stir in nuts and rosemary. Spread out evenly onto oven tray. Bake 15 minutes or until golden. Cool completely. (You can bake the crumble at the same time as the apples in step 1.)
4.Discard skin and seeds from cooked apples. Process flesh until smooth; add remaining apple juice with lemon juice and caramel, blend until combined. Strain apple mixture through a fine sieve, pressing pulp through the sieve. Churn apple mixture in an ice-cream machine, following manufacturer’s directions. Spoon mixture into a loaf pan, cover; freeze 3 hours or until firm
5.To make apple crisps, preheat oven to 160°C (140°C fan-forced). Line an oven tray with baking paper. Using a mandoline or V-slicer, cut apple into very thin slices. Place sugar on a small plate; lightly press both sides of apple slices onto sugar. Place apple slices, in a single layer, on tray. Bake 20 minutes or until crisp. Cool.
6.Serve scoops of sorbet in bowls or glasses, topped with crumble and apple crisps.
We used pink lady apples, but you could also use royal gala or golden delicious apples.Note