Cooking with Embers
'Induction Cooktop'

The lovely folk at Retravision allowed us back into their kitchen this week for more Cooking With Embers.  This week Andrew Embley put together a crew favourite, Apple Tatin with Butterscotch Sauce.

A father himself, Embers enjoyed using the Electrolux E-Line Induction Cooktop, which works using magnetic energy.  It's only hot when the pot/pan is on it, otherwise you can put your hand on it, it won't be hot; perfect if you have kids. it also gives you instant heat and instant control over that heat.  

Apple Tatin with Butterscotch Sauce

  • 6 granny smith apples

  • cinnamon

  • juice 1 lemon

  • 1tbs butter

  • 1tbs brown sugar

  • 1 sheet puff pastry

Peel and slice apples and add cinnamon, sugar and lemon juice.  Saute in a frypan with the butter for 6-7min and set aside.

  • Butterscotch sauce

  • 160ml cream

  • 160g brown sugar

  • 50g butter

  • 2tsp vanilla essence

Bring all ingredients to the boil and then reduce heat and simmer for 5 min. Make sure you stir the sugar through.

In a baking dish 5cm by 5cm add 2tablespoons of butterscotch sauce, then layer with sauted apples and cover with puff pastry.

Cook in 200degree oven for 15 min

Carefully put a serving plate on top of the baking dish and flip so that the pastry is sitting on the bottom of the plate.  Serve with vanilla bean ice cream.