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Hasselback Apples with Davidson Plum Meringue

Warmed hasselback apples with a decadent caramel sauce topped with a meringue crumble is a cold weather dessert sure to please. The earthy taste of the Davidson Plum cuts through the sweetness in the meringue and is a delightful addition of this Australian native food.
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Cuisine Australian
Servings 8
Calories 224 kcal

Equipment

  • Baking Tray
  • Chopsticks or Wooden Spoons
  • Small Saucepan
  • Small Mixing Bowl
  • Whisk
  • Sharp knife

Ingredients
  

Hasselback Apples

  • 4 Baking Apples Granny Smith, Bramley, Braeburns, Pink Lady, Gala or Golden Delicious.
  • 50 grams Non-dairy Butter
  • ¼ cup Brown Sugar (55 grams)
  • ½ teaspoon Ground Cinnamon
  • 8 Star Anise

Caramel Sauce

  • ½ cup Brown Sugar (110 grams)
  • 40 grams Non-dairy Butter

Davidson Plum Meringue

  • ¼ Portion Vegan Meringue Recipe make one day ahead
  • 2 - 3 tablespoons Davidson Plum Powder adjust to taste

Instructions
 

Davidson Plum Meringue Crumble

  • Begin the vegan meringue one day ahead. Preparation time is 25 minutes, cooking time is 2 hours and cooling time 12 hours.
  • About a ¼ portion of the vegan meringue recipe is required to make the crumble. Add 2 - 3 tablespoons of Davidsons Plum Powder after all the sugar has been incorporated into the mix.

Hasselback Apples

  • Preheat oven to 200° C.
  • Line baking tray and set aside.
  • Halve and core apples. Place the apple cut (flat) side down and a chopstick on either long side of the apple. The chopstick or wooden spoon handle will prevent the knife slicing all the way through the apple, creating lovely crevices for the caramel sauce to seep into during baking. Each slice should be about 3 - 5mm thick. Repeat with each apple half.
    4 Baking Apples
  • Place a star anise inside the apple and place flat side down on the baking tray. Set aside to prepare the basting mixture.
    8 Star Anise
  • In a small saucepan melt the butter and whisk in the cinnamon and brown sugar until melted and combined.
    50 grams Non-dairy Butter, ½ teaspoon Ground Cinnamon, ½ cup Brown Sugar (110 grams)
  • Pour ⅓ - ½ of the butter mixture over the apples and pop into the oven. Half way through cooking (about 20 minutes) baste the apples with the reserved butter mixture. Cook the apples until tender.

Caramel Sauce

  • Place sugar and non-diary butter in a small saucepan and bring to the boil. Stir until sugar is dissolved. Consistency of caramel sauce can be thinned by added a splash of water.
    ½ cup Brown Sugar (110 grams), 40 grams Non-dairy Butter

Serve

  • Place one portion of hasselback apple on a plate, top with caramel sauce, crumble Davidson Plum meringue and finish with a generous portion of non-dairy cream or icecream.

Notes

The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.

Nutrition

Calories: 224kcalCarbohydrates: 36.8gProtein: 0.7gFat: 9.4gSaturated Fat: 2.4gSodium: 96mgPotassium: 178mgFiber: 3.1gSugar: 31.6gCalcium: 33mgIron: 1mg
Keyword Sweet
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