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Bittersweet Chicory with Apple + Cherries Ingredients 50 g walnut halves 75 g cherries 2 chicory 2 tbsp caster sugar 100 ml bourbon whiskey 50 ml kirsch 1 tbsp bitters 50 g soft light brown sugar 2 sprigs rosemary 2 sprigs thyme 1 Pink Lady apple | Method- Preheat the oven to 180°C. Tip the walnut halves onto a baking tray and toast them in the oven for 5 minutes. Carefully cut the cherries in half and remove the stones. Halve the chicory and remove the cores and the outermost leaves.
- Scatter the caster sugar over the cut sides of the chicory. Put a frying pan over a high heat and add the chicory. Fry for 5 minutes to caramelise well then pour in the bourbon, kirsch and bitters. Add the brown sugar, rosemary, thyme and cherries. Cover the pan with a lid and cook for 5 minutes until the chicory is tender. Remove the chicory, turn the heat up and let the liquid bubble for 5 minutes until it becomes a sticky sauce.
- Peel and core the apple. Dice it into 1⁄2cm cubes. Place 2 chicory halves onto each plate and top with the apple, cherries and walnuts. Drizzle over a little sauce.
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