Summary

Ingredients

For the compote:

• 2 apples, e.g., Boskoop
• 1 packet vanilla sugar
• 50 ml calvados
• 1 lemon (s), juice it
• 1 cinnamon stick (s)

For the brittle:

• 50 g nuts
• 25 g butter
• 3 tablespoon, leveled sugar

Moreover:

• 400 g yourt, Greek, 0.2% fat
• 1 vanilla pod, which the pulp
• 1 teaspoon honey

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Instructions

1. For the apple mixture, peel and core the apples, cut into cubes and place in a saucepan. Together with the vanilla sugar, the calvados, the juice of a lemon and the cinnamon stick, simmer the apples for about 10 minutes, then leave to cool.
2. To make the brittle, finely chop the nuts. Put the sugar in a pan and let it caramelize. Add the butter and nuts and stir constantly. Then place the browned nuts on a board, cover with baking paper and roll out the brittle with a rolling pin. Let the brittle cool down.
3. Put the Greek yogurt in a bowl. Fold in the pulp of the vanilla pod, honey and some cooled brittle pieces.
4. Garnish the dessert in dessert bowls: First some yoghurt, then the apple mixture, some more yoghurt and the remaining brittle pieces as a garnish.