This dessert is a real showstopper. Cooking the apples low and slow in a spiced syrup leaves them caramelised, tender but slightly chewy with an intense flavour. Zesty cream mixed with Greek yoghurt cuts through that candied sweetness. The dessert comes together in a crunchy M&S sweet shortcrust base — because who has time to make pastry over Yom Tov?
Victoria Prever
Victoria Prever is the food editor at The Jewish Chronicle, having left a legal career to train as a professional chef at Leith's School of Food and Wine. She's also a freelance food writer, cookery teacher and food consultant.
https://www.thejc.com/lets-eat
2HR
Total time
Ingredients
Servings
6
4
M&S Evercrisp apples, washed, cored, quartered
For the syrup
250 g
M&S Remarksable Value granulated white sugar
500 ml
water
3
cinnamon sticks
2
star anise
For the filling
150 ml
double cream
135 ml
M&S Remarksable Value Greek style live yogurt
2 tbsp
M&S wildflower honey
1
large M&S Remarksable Value lemon, zested
1
M&S all-butter sweet pastry case
To garnish
1 handful
M&S shelled pistachios, roughly chopped
optional
as needed
M&S Remarksable Value lemons, zested
optional
Nutrition per serving
Calories
505kcal
Fat
19.8 g
Saturates
11.3 g
Sugars
62.9 g
Salt
50.9 mg
