4 green apples, peeled, cored and roughly diced
50g unsalted butter
½ cup brown sugar
1 cup brown sugar
½ cup cream
¼ cup pecans, toasted, roughly chopped
¼ cup oats, toasted
¼ cup currants
Sprig of mint
To make the filling, melt the butter in a pan over a medium heat with the cinnamon, brown sugar and apples. Slowly pour in the bourbon, ensuring that it doesn’t flame up, and cook for 10 minutes or until the apples are soft and caramelised.
To make the caramel, add the sugar, butter and cream to a saucepan over medium heat. Stir gently to combine then allow to cook for about 5 or so minutes so it melts and thickens. Cool.
Combine the pecans, oats and currents together and set aside.
To assemble the trifle, layer the granola, apples, caramel sauce and whipped cream, then repeat. Top with a sprig of mint and a dusting of icing sugar.