Ingredients
Apple Pie Filling:
2 tablespoons unsalted butter
4 medium Granny Smith apples, peeled, cored, and chopped
50 g brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon cornstarch
60 ml water
1 teaspoon vanilla extract
Pinch of salt
Caramel Sauce:
200 g granulated sugar
60 ml water
115 g unsalted butter, cut into pieces
120 g heavy whipping cream
1 teaspoon vanilla extract
Pinch of salt
To assemble:
490 g FAGE Total yoghurt
110 g granola
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Steps
- In a large frying pan, melt butter over medium heat and add apples, sugar, cinnamon, and nutmeg. Sauté until apples are tender or for about 10 minutes.
- In a small bowl, whisk cornstarch and water into the pan.
- Stir the apples continuously for 2-3 minutes. Turn off the heat and add vanilla extract and salt. Set aside to cool.
- For the caramel sauce, add sugar and water to a medium size pan over medium-high heat. Stir with a spoon (preferably wooden).
- Bring to a boil for about 5 minutes or until the liquid is clear and bubbling.
- Scrape the sides of the pan with a spoon and keep cooking for another 20-25 minutes or until it turns an amber honey color.
- Add butter and whisk continuously.
- Remove the pan from the heat and slowly whisk in cream, vanilla extract, and salt until well combined.
- Set aside to cool.
- Once all the ingredients are cooled, assemble your parfaits by layering yogurt, apple filling, granola, and caramel sauce.
