Serves 8-10

80 ml (⅓ cup) soft brown sugar
60 ml (¼ cup) golden syrup
30 ml (2 tbsp) butter
100 ml fresh cream
30 ml (2 tbsp) water
20 ml (4 tsp) miso paste
4 JAZZ™ apples in the skin


  1. Place brown sugar, golden syrup, butter, cream, and water in a small saucepan. Heat over a low temperature and stir continuously until the sugar, syrup, and butter have melted and a smooth mixture has formed.
  2. Bring sauce to a gentle boil and simmer for 5-10 minutes or until the mixture just starts to thicken. The mixture should be able to coat the back of a spoon. Remove from the heat and stir in the miso paste until well blended.
  3. Don’t boil the sauce for too long as it will become too thick and sticky. Keep the sauce warm.
  4. Core the apples with an apple corer and cut through the core into thick slices. Cut each slice in half. Rinse in cold water to prevent them from turning brown and pat dry. Serve immediately with the warm miso caramel sauce.


  1. If you are preparing the sauce in advance, slowly reheat in a bowl over gently simmering water before serving. Stir often as the sauce will become runny quite quickly.
  2. Serve JAZZ™ apple and miso caramel with ice cream as a dessert.

Created by: Heleen Meyer