3 JAZZ™ apples
4 tbsp lemon juice
1 tsp ground cinnamon
2 tsp white sugar
½ tsp flaky sea salt

For the rum caramel sauce (optional)

225g white sugar
70g butter (at room temperature)
4 tbsp water
120ml double cream
70ml Gosling’s rum
1 tsp vanilla bean paste
Large pinch flaky sea salt


Core the JAZZ™ apples and cut into 1 cm – ½ inch slices.

Arrange on a baking tray and drizzle over the lemon juice, followed by the cinnamon, sugar and a pinch of flaky sea salt.

Place the JAZZ™ apple slices on a preheated barbecue and grill for 6-8 minutes, until lightly charred, turning once.

Serve with double cream and rum caramel sauce.

To make the caramel sauce (optional)

In heavy-based saucepan, add the sugar and water. Cook over medium/low heat and stir, allowing the sugar to fully dissolve, but don’t simmer.

Once the sugar has dissolved, increase the heat slightly and bring to a simmer. Once simmering stop stirring and switch to swirling the pan as needed. Simmer for 10-15 minutes until it reaches a rich brown colour. (Do not stir the boiling sugar, as this can cause it to crystallise).

When you have reached a deep brown colour (but not smoking), quickly whisk in the butter, followed by the cream. (Note: the cream will bubble up once added so stand back.) Remove from the heat and whisk in the rum, vanilla paste, and salt.

Allow the caramel sauce to cool completely before storing in a jar in the fridge for up to 6 months.