I didn’t use any particular inspiration for this dish.
- 2 firm apples
- 1 stick of cinnamon
- 2 cloves
- 1 tablespoon of golden rum
- 2 tablespoons of butter
- 1/4 teaspoon vanilla extract
- 2 tablespoons of maple sugar (you could use brown sugar instead)
- 3/4 cup of Greek yoghurt
- 1 tablespoon of agave syrup
- liquid stevia to taste
Preheat the oven to 400°F/200°C.
Wash the apples and remove the cores. Place a pat of 1 tablespoon of butter in a baking dish and set an apple on top. Do the same for the other apple. Drop one clove in the center of each apple. Break the cinnamon stick apart and place one piece in the center of each apple. Pour the rum in the center of the apples. Put the maple or brown sugar in the center of the apples as well, and sprinkle a little bit on the top.
Bake the apples until they are nearly breaking apart and the skins have split. The apples from our tree cook in 40 minutes, but yours might require more or less time.
While the apples are baking, mix the yoghurt with the agave syrup, vanilla extract and stevia.
When the apples are done, remove them from the baking dish and set them on plates. Remove the cloves and cinnamon. Pour some of the sauce which has accumulated at the bottom over the apples.
Top the apples with the yoghurt and pour a bit more sauce over them. Serve immediately.