Bread is my kryptonite. Well, bread and pie….and donuts…and fries… My kryptonite is carbs, let’s be real. So when I want to really fall off the healthy-eating wagon (which, although the evidence suggests otherwise, I am on) I make a dessert sandwich.
And that’s exactly what this is. A crispy, brown-buttery, fruit-filled, sandwich covered in caramel, ice cream and happiness.
I made this baby using a Jaffle-maker which, in my opinion, is one of mankind’s Top 10 inventions. It’s basically a sandwich-maker, but it seals the bread, forming pockets in which all sorts of gooey deliciousness can hide.
Of course, you could probably make this yourself, just smushing the bread together at the edges with your fingers, and then cooking in a pan, but I doubt it would work nearly as well as the genuine article.
The magic of this is three fold. First, the apple; sweet-tart, cooked through and tender, like an excellent apple pie filling. Secondly, the brown-butterscotch; I will never make regular butterscotch again. Regular butterscotch is a fool’s game. It’s dead to me.
Thirdly, finally, and most magically, is the bread. The buttery bread. Completely crunchy on the outside (from butter, and a little butterscotch spillage) and tenderly sauce-soused on the inside. DREAMY.
This is kind of like the ultimate, easy apple pie. Mcdonalds should give up on the deep fried ones and just make these. Yeah I said it. And I will be happy to sell them the recipe for a small (read:ginormous) fee.
But until that huge cheque comes rollin’ in, I can comfort myself with the next best thing. The actual thing. An actual one of these.
So that’s pretty much the shape of my weekend – buttery jaffles, lots of coffee, dreaming up more crazy nonsense to test in my kitchen, and perhaps at some point I will socialize.
How about you? What’s your sweet treat this weekend?
- 1 small granny smith apple (or another tart variety)
- 1 tbsp butter, plus extra
- ¼ cup brown sugar
- 2 tbsp heavy cream
- 2 slices of white bread
- ice cream, to serve
- Peel and slice the apple into small chunks (1/2 inch/1cm).
- Place the butter into a small frying pan over a medium heat, and cook until foamy. Add the apple and cook until the butter is browned and the apple is almost tender.
- Add the brown sugar to the pan, and cook, stirring, until it melts and blends with the butter, then carefully add the cream, and stir gently until a butterscotch sauce forms. Set aside to cool.
- To assemble the jaffle, generously butter two slices of bread on one side only.
- Scoop the apple out of the sauce (save the sauce for serving) and pile onto the unbuttered side of one of the slices of bread. Sandwich with the other piece, again with the buttered side facing out.
- Place the sandwich into a pre-heated jaffle maker and cook until dark golden brown.
- Serve with ice cream and the leftover butterscotch sauce.