This adaptation of a classic South African recipe has been taken from a recipe book, compiled by the Pink Lady apple growers of the Elgin region in the 1980s. 

A favourite to make while entertaining, the wonderful combination of flavours and colours make this simple easy food at its very best.

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

You’ll need:

4 Pink Lady apples
400ml South African white wine
200g caster sugar
Zest and juice of 1 orange
4 cloves
1 stick of cinnamon
200ml Greek yoghurt
½ tsp ground cinnamon
50g pomegranate seeds or 1 pomegranate

What to do:

Halve and core the Pink Lady apples, place in a saucepan with the wine, sugar, orange zest and juice and the cloves and cinnamon.  Simmer gently until just tender but still holding their shape for approximately 30 minutes.

Mix together the yoghurt and cinnamon.

Serve warm or cold with the pomegranate seeds scattered over and a spoonful of the yoghurt, sprinkled with a little more cinnamon if desired.

Submitted by