Apple and pear chunky sauce with yoghurt and honey nut drizzle
Photo by Tam West
A very simple dessert that’s pretty good for breakfast too. For added texture to this dish, serve with a crisp biscuit. This sauce is also good served over your favourite ice cream.
|500 g||Cooking apples, about 3 apples|
|250 ml||Apple juice, preferably raw, cold pressed apple juice|
For the honey nut drizzle
- Cut, core and peel the apples and pears. Place in a large heavy-based saucepan and pour over the apple juice. Bring up to a simmer over medium heat, then cover and reduce the heat to low. Cook the apples and pears until they begin to soften and fall apart, 5-10 minutes.
- Remove from the heat and set aside to cool for 15 minutes. Using a fork, mash fruit but leave some chunky pieces.
- For the honey nut drizzle, combine the walnuts, honey and cream in a bowl.
- To serve, layer four dishes with the fruit and yoghurt and drizzle with the honey nut mixture. Serve straight away.
More of Kathy's winter fruit desserts