This five-ingredient dessert is so simple and versatile: you can use pear, figs, pineapple rings or stone fruit instead of the apple.
- 6 cinnamon doughnuts (510 g)
- 1 medium red-skinned apple (150 g), cored, sliced thickly into rounds (see tip)
- 1 medium green-skinned apple (150 g), cored, sliced thickly into rounds (see tip)
- 1/2 cup (125 ml) pure maple syrup
- 500 ml (16 oz) ice cream
Split doughnuts in half horizontally. Brush apple slices with 1 tablespoon of the maple syrup.
Cook doughnuts and apple slices, in batches, on a heated oiled grill plate (or grill or barbecue) until browned lightly on both sides and apple is tender.
Stack doughnuts and apple slices on serving plates; top with ice-cream. Drizzle with remaining maple syrup.
Tip: We used Bulla Murray St Ice Creamery Caramel Maple & Macadamia Nuts to help bring out the cinnamon and apple flavours.