At serving time, make sure the caramel sauce is at room temperature.

Combine the Greek yogurt, 1 tablespoon of dark brown sugar, cinnamon and vanilla. Set aside.

Using a wide saute pan, bring the apple cider and wine to a simmer, and cook until reduced to about 1/2 cup of liquid.

Add the salt, 1 tablespoon dark brown sugar, butter and cinnamon, and stir until the butter is melted.

Add in the apple slices and arrange in a single layer, spooning over some of liquid in the pan.

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.

Remove from heat.

Can be held at room temperature for a couple hours, or can be served warm from the pan.

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.

Leftovers should be stored in the refirgerator.