I hope you have discovered Bravo apples by now. They are my absolute favourite apple, fresh from the tree, you just cannot beat them! I am lucky enough to have had some delivered to me recently, picked that day in Pemberton and brought directly to my front door. AMAZING...so fresh and crunchy and just delish.
We are heading to Pemberton again for WOW this year and having to showcase all the local products is so fun...and they call this work. This drink is part of our menu for cold peeps as they arrive. It is cold in Pemberton this winter! (I think it's cold every winter to be honest, but you know what I mean!)
So we will serve it hot and be adding some rum for those who want it.
We hope you stay warm with this one, snuggle up and read a good book as it's cooking, your whole house is going to smell warm and wintery and comforting.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Buttered Rum Batter
- 80 Grams Butter BUY
- 60 Grams dark brown sugar
- 1 Teaspoon Vanilla Bean Paste BUY
- 150 Grams cream
- 700 Grams Bravo apples
- 1 orange
- 1 vanilla bean, split
- 1 Cinnamon Stick(s)
- 1/2 Fresh nutmeg
- 70 Grams light brown sugar
- 2 Drops Cinnamon Bark Oil BUY
- 1 Drop doTERRA Oils clove BUY
- Water as recipe directs
- 200 Grams dark rum (optional)
To make the Buttered Rum Batter, place the butter, sugar and vanilla into the Thermomix bowl and blend 10 sec/speed 10.
Whip 1 min/Butterfly/speed 3. Remove Butterfly.
Add cream and blend until just combined. Freeze for a minimum of 2 hours.
Without cleaning the bowl or peeling the fruit, chop into eighths and add to the Thermomix bowl.
Add vanilla bean, whole spices and sugar and then cover with water until fully covering the fruit. Cook 60 min/80°C/speed 1.
Blend slowly, 10 sec/speed 5. This may spatter, so be careful.
Cook a further 60 min/100°C/speed 1/simmering basket on top in place of MC. If you have a lid cover you could also use that in place of the simmering basket.
Strain out solids by pressing on them through a fine sieve. You could blend these solids up and make a fruit leather if you were keen. Return liquid to the Thermomix bowl.
Add oils and 1/2 the rum if using. Heat 5 min/100°C/speed 1.
Add the Buttered Rum Batter in lumps and blend 10 sec/speed 10 until frothy and combined. Serve immediately, piping hot with additional rum if desired.