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.
Dlaczego ta wersja działa
- Jogurt grecki jest gęsty i nie rozpływa się od razu pod ciepłymi jabłkami.
- Podsmażanie jabłek krótko w kostkach daje efekt „szarlotki”, ale bez musu.
- Masło z miodem tworzy szybki sos karmelowy bez robienia klasycznego karmelu.
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.
Na co uważać
- Nie smaż jabłek na zbyt dużym ogniu, bo miód szybko się przypali i zgorzknieje.
- Nie doprowadzaj jabłek do całkowitego rozpadu – deser stanie się papkowaty.
- Dodawaj skórkę z cytryny dopiero na końcu, inaczej może zgorzknieć.
Zamienniki
- Jogurt grecki możesz zastąpić gęstym jogurtem naturalnym lub skyr, jeśli wolisz więcej białka.
- Miód da się podmienić na syrop klonowy lub daktylowy, ale smak będzie mniej „szarlotkowy”.
- Orzechy włoskie możesz wymienić na pekany, migdały w płatkach lub pestki słonecznika.
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 przechowuj osobno w lodówce do 3 dni i podgrzej krótko na patelni lub w mikrofalówce. Złożony deser z jogurtem najlepiej jeść od razu, bo po kilku godzinach jogurt się rozrzedzi, a orzechy zmiękną.
This is one of those desserts you can throw together from pantry staples when you feel like something sweet but not heavy. It’s also easy to scale up for guests and to adapt with whatever fruit you have on hand.
