-
1
Peel, halve and core the apples, then, with the cut side down, slice them into 5mm.
-
2
thick slices.
-
3
Heat a large non-stick frypan and add in the butter, sugar, honey and zest of lemon and orange.
-
4
Allow the mix to boil for about 5 min till it starts to caramelise.
-
5
Add in the apple slices, and fan as well as possible.
-
6
Cover and simmer for 5 min, stirring once.
-
7
Turn up the heat to high, and cook for a further 5 min, stirring often to ensure all the apple slices are covered in caramel.
-
8
Turn off the heat and allow to cold.
-
9
Line 8 souffle dishes with plastic wrap, leaving some overhang, and divide the apple mix proportionately between the lined souffle dishes, flattening the apple slices so they sit flat.
-
10
Cover with the plastic overhand and refrigerateovernight or possibly for at least 4 hrs.
-
11
Meanwhile, make the caramel sauce.
-
12
Heat the sugar and 2 Tbsp.
-
13
of the water, stirring well to dissolve the sugar.
-
14
Allow the mix to boil till a deep golden brown colour, then remove from the heat.
-
15
Add in 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.
-
16
Remove from the heat and cold.
-
17
Mix the lowfat yoghurt with cinnamon, nutmeg and honey and stir thoroughly.
-
18
To serve, unwrap the plastic and turn out the apple stacks onto a plate.
-
19
Carefully remove the plastic.
-
20
Add in a dollop of spiced 'cream' and drizzle with caramel sauce over the apple.
