Caramelised Pink Lady® Apples with mustard and thyme

Heat the oil in a large frying pan over a medium heat. Add the onions and sauté until soft.
Stir in the apples and sauté until they begin to soften.
Add sugar and stir until the sugar dissolves.
Stir in the tea, mustard, lemon juice and thyme. Reduce the heat. Continue to simmer until the onions are soft and the apples begin to caramelise. Season to taste with salt and pepper.
Serve caramelised apples with pan-fried pork or chicken fillets, fresh rocket and a starch of your choice, like creamy polenta, risotto, mashed potatoes or couscous.

2 onions, halved and cut into thin wedges

3-4 Pink Lady® Apples, thinly sliced

15 ml (1 tbsp) soft brown sugar

45 ml (3 tbsp) strong Rooibos tea

15-20 ml (3-4 tsp) wholegrain mustard

10 ml (2 tsp) lemon juice

handful fresh thyme

salt and pepper to taste

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