Brandy Butterscotch Apples with Pecans and Greek Yoghurt – By Poh Ling Yeow

Cook time

10 - 15 minutes

Serves

4 - 6

INGREDIENTS

  • 100g unsalted butter
  • 3/4 cup packed brown sugar
  • 1/2 cup cream
  • 1 tablespoon brandy (optional)
  • Good pinch of salt
  • 5-6 Granny Smith apples, peeled, quartered, cored
  • For serving
  • 1 – 1 1/2 cups Greek yoghurt*
  • 2/3 cup roasted pecans (alternatively: almonds, hazelnuts or walnuts), roughly chopped
  • *View our Natural Greek Yoghurt recipe

METHOD

  • Step 1Select SIMMER, then press START/STOP. Immediately add the butter, brown sugar, cream, brandy and salt in the Crock-Pot® Express Crock XL Multi-Cooker. Allow to melt just a little, then stir to combine.
  • Step 2Add the apples and cover with the glass lid. Simmer until the apples reach your desired texture, then press START/STOP.
  • Top tip: I like my cooked apples with a residual bite, but you might like yours soft. Cooking times will vary from about 5-10 minutes so feel free to test with a skewer, but make sure you remove the apples as soon as they are done, or they will keep cooking in the residual heat.
  • Step 3Serve with a good dollop of Greek yoghurt and a sprinkle of the roasted pecans.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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