I have a thing for browning and burning sugar; especially at this time of the year, when smoky and charred flavours create a certain warmth, alluding to the smell of chimney smoke concomitant with a cosy fireplace.
While you’re probably familiar with the velvety paste that is apple butter, you may not have burnt it (or at least perhaps not deliberately).
The apples are cooked in butter until deeply browned and burnt in areas – the apples become so soft and velvety in texture. This is then used over a sesame base, with a white chocolate sesame topping. It’s a unique combination of flavours – smokey, tangy, nutty and sweet – and very autumnal. It’s also gluten free, and the base and filling contain no refined sugars.
The topping heroes white chocolate, so make sure to use the best quality you can find – this will impact its taste and texture. Don’t use the cheap stuff!
Finally, the sesame seeds add a nice toasty, nutty flavour that complements the burnt apple sugars, and contrast with the sweetness of white chocolate.
Burnt Apple Butter, White Chocolate & Sesame Slice
6-8
servings1
hour6
hoursIngredients
- Base
200g almond meal
90ml maple syrup
50g butter, melted
40g toasted sesame seeds
1 tsp vanilla essence
1 tsp salt
1/4 tsp ground ginger
- Filling
100g butter
1kg apples, cored and peeled
1 tsp apple cider vinegar
1/4 cup maple syrup, divided
1 cup almond meal
1/2 tsp salt
1/2 tsp vanilla essence
- Topping
150g good-quality white chocolate
1 tsp tahini (sesame seed paste)
2 tsp toasted sesame seeds
Directions
- To make the base, stir combine all ingredients in a large bowl until a dough-like consistency. Press evenly into the base of a baking paper lined slice tin and chill while you make the filling.
- To make the filling, melt butter over medium heat until bubbling. Cook, swirling around occasionally, for 2 minutes until it starts to smell nutty. Add apples, apple cider vinegar and half the maple syrup. Cook over medium heat for 30-35 minutes, stirring frequently, until deeply golden, soft and developing a nice char.
- Reduce heat to low and break up the apples with a fork until a smooth mash. You can alternatively blend in a food processor.
- Transfer to a bowl and stir through almond meal, salt, vanilla and the remaining maple syrup. Spread over your prepared base and smooth the top. Chill while you make the topping.
- To make the topping, gently melt white chocolate chips in the microwave in 15 second bursts. Stir through tahini. Slowly add hot water, 1 tsp at a time, until the mixture can be drizzled – you should only need 3-4 tsp of water.
- Drizzle over the apple filling and smooth the top. Evenly sprinkle with sesame seeds and chill for 6 hours or overnight, until set. Cut into 6 big or 8 medium slabs. Serve chilled or at room temperature.