I was craving something sweet after lunch today, but didn’t want to fall off the wagon too catastrophically. So, what do you do when a piece of fruit won’t cut it? Caramelise it and serve over Greek yoghurt. This is so simple it doesn’t warrant the title of recipe; merely a method for serving fruit is more fitting.
Simply slice a doughnut peach (or pretty much any fruit you fancy), add to a dry, non stick, searing hot frying pan for a few minutes tossing frequently, until the natural sugars start to caramelise and the fruit takes on some colour. Now, for the super health conscious you could serve it as it is over yoghurt and it would be fine, however, adding a little knob of butter to the hot pan means the residual natural fruit sugars are picked up and you’ll be left with a tiny amount of delicious buttery caramel to elevate your pudding to a new high. Spoon over some yoghurt, drizzle over the caramel and sprinkle with fresh mint. Yum!
Today, some friends and I went to a food festival at the beautiful Stonyhurst College. We decided (largely due to the lure of free entry) to each enter a cake into the ‘Great British Cake Off’ competition. I found the recipe for my entry, Apple Caramel Layer Cake in ‘Delicious’ magazine, and delicious it was (although, evidently not as delicious as some of the other entries as sadly I didn’t win!).
I’ve made the recipe a couple of times, but changed it slightly for this competition in that I only included two layers to make it easier to transport and slice. I also put apple puree and extra caramel between the layers as well as the Greek yoghurt and caramelised apple slices to give it a bit of extra bite. Caramelised apple slices and spun sugar finished it off nicely.
I’d encourage you to give this one a try. It really is beautiful and a lovely way to use up all those seasonal cooking apples! Enjoy.