Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: 4
• 1kg Granny Smith apples
• 50g butter (plus soft butter for spreading)
• 2 tablespoons maple syrup
• good pinch ground cinnamon, optional
• 1/4 cup (30g) pecans, chopped
• 8 slices bread
• vanilla yoghurt, to serve
1. Peel the apples and cut into quarters. Cut out the cores, then cut each piece into 4 slices. Melt the butter in a large frying pan. Cook the apples over medium heat for about 10 minutes, stirring often, until they start to soften. Drizzle the maple syrup and ground cinnamon over. Cook for a further 5 minutes, stirring often, until the apples are very soft and caramelised. Set aside to cool.
2. Prepare a fire and let it burn down to coals. Pre-heat camping jaffle irons over the coals. Butter the bread, all the way to the edges. Place four slices on a board, buttered-side-down. Divide the apple mixture between the slices, spreading out but keeping about 1.5cm in from the edges.
3. Top with the remaining bread slices, with the buttered-side-up. Open the jaffle irons, and carefully place the sandwiches onto them. Close the jaffle irons, and cook in the coals for about 5 minutes, until the jaffles are golden brown.
4. While the jaffles are still in the irons, cut off any burnt edges with a sharp knife. Open up and take them out. Cut in half, and serve with a dollop of vanilla yoghurt.
note: these make a yummy camping breakfast or dessert. The apple mixture can be made up to 2 days ahead, and kept in the fridge or Esky until needed. Keep an eye on them as they cook – it is difficult to give precise cooking times as the heat of each fire
