Poached Apples with Caramel & Greek Yogurt
Prep time
Total time
Recipe type: Dessert - Fruit
Serves: 4 - 5
  • One recipe of Vanilla Bean Salted Caramel Sauce
  • ½ cup Greek yogurt
  • 1 tablespoon dark brown sugar
  • a pinch of ground cinnamon
  • a small splash of pure vanilla extract
  • 1 cup of fresh apple cider
  • ⅓ cup dry white wine
  • pinch of salt
  • another tablespoon dark brown sugar
  • 2 tablespoons soft butter
  • ½ teaspoon ground cinnamon
  • 3 large, firm apples, peeled, cored and cut into eights.
  1. At serving time, make sure the caramel sauce is at room temperature.
  2. Combine the Greek yogurt, 1 tablespoon of dark brown sugar, cinnamon and vanilla. Set aside.
  3. Using a wide saute pan, bring the apple cider and wine to a simmer, and cook until reduced to about ½ cup of liquid.
  4. Add the salt, 1 tablespoon dark brown sugar, butter and cinnamon, and stir until the butter is melted.
  5. Add in the apple slices and arrange in a single layer, spooning over some of liquid in the pan.
  6. Simmer gently. stirring every couple minutes, until the apples are easily pierced with the tip of a sharp knife, but still offer a little resistance in the center.
  7. Remove from heat.
  8. Can be held at room temperature for a couple hours, or can be served warm from the pan.
  9. In each dessert glass or dish, arrange some of the apple slices, spooning over a bit of the syrup from cooking. Top with a dollop of the Greek yogurt, and finish with a generous spoonful of the caramel sauce.
  10. Leftovers should be stored in the refirgerator.
Recipe by The Creekside Cook at https://thecreeksidecook.com/poached-apples-caramel-greek-yogurt/