Prune, Apple and Caramel Compote

With a Recipe Demonstration Video from Cooks Academy

Ingredients:

• 100g caster sugar + two tbsp to mix with yogurt
  100g caster sugar + two tbsp to mix with yogurt
  100g Glenisk Organic Irish Butter
  100ml Glenisk Organic Fresh Cream
  1 large cooking apple, peeled and chopped
  12 ready to eat prunes without stones
  2 tbsp calvados or brandy
  300g Glenisk Organic Greek Style Yogurt
  60g flaked almonds, toasted

Method:

• Heat the brandy or calvados in a small pan without letting it boil. Chop the prunes into small pieces and pour over the warmed brandy or calvados. Allow to cool.
  Heat the sugar with a few tablespoons of water and stir until dissolved. Raise the heat and stir in the butter.  Don't continue to stir after sugar dissolved or will turn to fudge.  Allow to cook to a light caramel.
  Cook the apple until soft in a small pan with a few tablespoons of water.  Break up with a fork to remove any lumps and stir it into the caramel.
  Mix the Greek yogurt with two tablespoons of caster sugar.
  To assemble the compote, place a spoonful of prune in the bottom of a glass, or glass bowl.  Add a layer of Greek yogurt, then a layer of apple and caramel.  Follow with a layer of Greek yogurt and finish with a thin layer of cream.
  Sprinkle the toasted flaked almonds on top.

Serves:

6

Watch Recipe demonstration below: