CARAMEL AP­PLES WITH CINNAMON YO­GHURT

PREP & COOK TIME 45 MIN­UTES (+ COOL­ING) SERVES 8

The Australian Women’s Weekly Food Magazine - - Step Into Spring Picnic -

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.

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