INGREDIENTS

INSTRUCTIONS

Peel, halve and core the apples, then, with the cut side down, slice
them into 5mm. thick slices. Heat a large non-stick frypan and add
the butter, sugar, honey and zest of lemon and orange.
Allow the mixture to boil for about 5 minutes until it starts to
caramelise. Add the apple slices, and fan as well as possible. Cover
and simmer for 5 minutes, stirring once. Turn up the heat to high,
and cook for a further 5 minutes, stirring often to ensure all the
apple slices are covered in caramel. Turn off the heat and allow to
cool.
Line 8 souffle dishes with plastic wrap, leaving some overhang, and
divide the apple mixture evenly between the lined souffle dishes,
flattening the apple slices so they sit flat. Cover with the plastic
overhand and chill overnight or for at least 4 hours.
Meanwhile, make the caramel sauce. Heat the sugar and 2 tablespoons
of the water, stirring well to dissolve the sugar. Allow the mixture
to boil until a deep golden colour, then remove from the heat. Add
the remaining water (be careful as the toffee will sizzle and spit
when the water is added), and swirl the pan to combine the toffee and
water - if necessary, return the pan to the heat briefly to help
combine the ingredients. Remove from the heat and cool.
Mix the yoghurt with cinnamon, nutmeg and honey and stir thoroughly.
To serve, unwrap the plastic and turn out the apple stacks onto a
plate. Carefully remove the plastic. Add a dollop of spiced 'cream'
and drizzle with caramel sauce over the apple.
Converted by MC_Buster.
Per serving: 178 Calories (kcal); 12g Total Fat; (57% calories from
fat); trace Protein; 20g Carbohydrate; 31mg Cholesterol; 126mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2
1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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