CARAMEL APPLES WITH CINNAMON YOGHURT
PREP & COOK TIME 45 MINUTES (+ COOLING) SERVES 8
8 small apples (1kg), peeled 2 tablespoons lemon juice
3 cups (660g) caster sugar
¾ cup (180ml) water
125g unsalted butter, chopped 2 cups (560g) greek-style yoghurt 1 tablespoon honey
1 teaspoon ground cinnamon pinch ground ginger
1 Combine apples and juice in medium glass bowl. Combine sugar, the water and butter in large saucepan; stir over low heat for 1 minute or until sugar dissolves. Bring to boil; reduce heat, simmer, without stirring for 15 minutes, shaking pan occasionally, or until dark caramel colour. Allow bubbles to subside.
2 Meanwhile, preheat oven to 180°C/160°C fan. Grease 2.5-litre (10-cup) ovenproof dish.
3 Place apples in dish, pour caramel over and cover with greased foil. Bake for 30 minutes or until tender. Cool.
4 Combine yoghurt with honey, cinnamon and ginger in small bowl.
5 Serve apples with yoghurt mixture. large colander or sieve placed over bowl. Gather corners of muslin together, twist, then tie with kitchen string. Place a plate on top of the muslin, then weight with two or three heavy cans; refrigerate for 24 hours.
2 Place yoghurt in medium bowl; discard muslin. Using oiled hands, roll level tablespoons of yoghurt into balls; roll in oil then sprinkle with sumac.
3 Serve labne with coppa and also lavash crisps, if you like.