This recipe has been paid for by Pink Lady® Apples South Africa. I have been wanting to make sweet nachos for a while now ever since my favourite foodie saw sweet nachos appearing on quite a few menus while on a trip to Australia. And with Pink Lady® apple season in full swing, the timing is can’t be better for these Sweet Nachos with Caramelised Pink Lady® Apples. Tortilla chips coated in butter and sugar, baked until crispy, topped with Pink Lady® apples caramelised in butter, sugar and brandy, dolloped with a zesty scoop of lime yoghurt. I think it is a pretty delicious idea and a lovely sharing dessert. That is, of course, if you even want to share.

The Pink Lady® apples hold their shape beautifully when cooked and their natural sweetness a good match with the crunchy tortilla chips. Making the tortilla chips could not be easier. Slice the tortillas into triangles, place in a large bowl and drizzle with melted butter. Sprinkle the brown sugar all over it, get your hands in there and toss until coated. Pop on a baking sheet in a single layer and bake until golden brown. The rich, sweet tortilla chips will crisp up as it cools down.

The dessert is at it’s best when the apples are still warm so get the tortilla chips done first so they can cool and crisp while you caramelize the apples. It is an indulgent dessert with loads of texture. Crispy and crunchy sweet nachos and with soft, warm buttery apples and a hit of creamy and zesty yoghurt. I think it is a lovely way of serving a sharable dessert in the middle of the dinner table. The yoghurt does not need to be sweetened – there’s enough sugar already!

I hope you enjoy this recipe for Sweet Nachos with Caramelised Pink Lady® Apples. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

Sweet Nachos with Caramelised Pink Lady® Apples

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Ingredients

6 soft flour tortillas
80 g butter melted
80 g soft brown sugar
2 tsp ground cinnamon
good pinch of salt
3 Pink Lady® apples
60 g butter
90 g soft brown sugar
1 tbsp brandy
1 tsp vanilla extract
good pinch of salt
juice from half a lime
250 ml plain double cream yoghurt
juice from half a lime
finely grated zest of 1 lime
Mix the yoghurt lime juice and zest and set aside

Instructions

Preheat the oven to 200 degrees C
Line a large (or 2 medium) baking sheets with baking paper
Slice the tortillas into 3 strips and then cut each strip into bit sized triangles
Place the triangles into a large mixing bowl
Add the butter, sugar, cinnamon and salt and using your hands mix the tortilla triangles with the other ingredients until well coated
Place the triangles in a single layer on the baking sheet and bake for 10 minutes or until a golden brown colour
Remove the oven and set aside (the tortillas will crisp up as they cool)
Peel and core the Pink Lady® apples, quarter and cut each quarter into 3 - 4 wedges
Place the slices in a bowl of water with some lemon juice to prevent browning
Melt the butter in large pan, add the sugar and let it cook for a few minutes until combined
Add the apples and toss until coated with the butter mixture
Add the brandy, vanilla, salt and lime juice and let it cook down for about 10 minutes until cooked down and a thick caramel
Take care not to stir too much as that will break up the slices of apple
Place the tortilla crisps on a serving platter
Spoon the warm apples over and drizzle with the sauce and any of the crispy bits left in the pan used to bake the tortillas
Serve with the lime yoghurt