Spanish Yogurt Dessert with Honey and Caramelized Apples Recipe
This dessert is a Spanish twist on simple yogurt with fruit: the apples are briefly sautéed with honey and cinnamon, then served over thick yogurt. In Spain, similar desserts often appear after Sunday lunch, when no one has the energy for heavy cakes. The flavors are a bit like apple pie, just in a much lighter version.
A quick Spanish-style dessert that turns everyday yogurt and apples into something that tastes like a light, deconstructed apple pie, ready in just a few minutes.
Chef's tips
Use firm, slightly tart apples so they keep their shape and balance the sweetness of the honey. Don’t overcook them – they should be soft but not falling apart. Taste the mixture and adjust the amount of honey and cinnamon to your liking.
How to serve
Serve while the apples are still warm and the yogurt is well chilled for a pleasant temperature contrast. For a more elegant presentation, layer yogurt and apples alternately in clear glasses to create visible layers.
Ingredients
- Greek yogurt thick, plain - 300 g
- apples medium, preferably slightly tart - 2 piece
- honey runny - 2 tablespoon
- butter - 10 g
- ground cinnamon - 0.5 teaspoon
- walnuts chopped, optional - 2 tablespoon
- lemon zest grated, only the yellow part, optional - 0.5 teaspoon
Preparation
- Peel the apples, remove the cores and cut into cubes of about 1.5 cm.
- Melt the butter in a small pan over medium heat. Add the apples and fry for 3–4 minutes, stirring, until they soften slightly.
- Add the honey and cinnamon and stir. Fry for another 3–4 minutes, until the apples are soft, glossy and coated in a thick, sticky sauce.
- If using lemon zest, add it at the end of cooking and stir through.
- Remove the pan from the heat and set the apples aside for a few minutes to cool slightly – they should be warm but not very hot.
- Spoon the yogurt into two bowls or glasses. Top with the warm apples and the sauce from the pan.
- Sprinkle the dessert with chopped walnuts and serve immediately.
Storage
Karmelizowane jabłka możesz przechowywać osobno w lodówce w małym pojemniku i podgrzać krótko przed podaniem; deser złożony z jogurtu i jabłek najlepiej zjeść tego samego dnia, bo jogurt może się rozrzedzić.
