POACHED APPLES WITH YOGHURT
2 apples peeled, cored and quartered
125ml muscovado sugar
Juice of ½ clemengold
1 stick cinnamon
1 star anise
1 tsp dry green peppercorns
¼ cup of red wine (Nederburg Pinotage)
Place all of the ingredients in a small pot and bring to the boil. Then turn the heat down and simmer slowly until the apples are tender about 30 minutes. Take the apples out of the syrup with a slotted spoon and set aside to cool. Reduce the syrup by about half then allow to cool.
Tip: This recipe is versatile and works just as well with pears or guavas.
To serve place the slightly cooled apples in the Le Creuset ramekins, top with a dollop of yoghurt, a drizzle of the syrup and enjoy!