USING SEASONAL PRODUCE - BURNT APPLE WITH RICOTTA & HONEYCOMB

Excellent dessert for cooler winter nights with a perfect combo of sweet and sour.

4 Granny Smith apples

Juice of 1 lemon

50g Demerara sugar

2 tabs butter

100ml apple juice

300g fresh ricotta

120g raw honeycomb, cut or spooned into 6 portions

Peel and core 3 of the apples, then cut into 5mm-thick rounds. 

 Drizzle with the lemon juice and sprinkle with the sugar, then toss to coat.

Melt the butter in a large frying pan over high heat. 

Add the apple slices and cook for 2 minutes each side or until light golden.

Remove to a plate with a slotted spoon.

Add the apple juice to the frying pan and let it bubble up, scraping the pan with a wooden spoon.  Boil until reduced by half then pour over the cooked apples. 

Peel and core the remaining apple, then slice into matchsticks.

Spoon the cooked apple into bowls then top with ricotta.

Serve garnished with the fresh apple matchsticks and spoonfuls of the honeycomb, with any remaining cooking juices drizzled over the top.