APPLE PARFAIT
SERVES 4
Apple compote
500g apples, peeled, cored and chopped apples
¾ cup sugar
½ cup raisins
¾ cup water
¼ cup lemon juice
Pinch salt
Cinnamon crumbs
55g unsalted butter
2 Tbsp brown sugar
pinch of salt
generous pinch of cinnamon
1 cup stale bread, diced
400g natural or vanilla yoghurt
Method
Preheat the oven to 180C
For the cinnamon breadcrumbs – In a small pot melt the butter over moderate heat, stirring, until the butter is golden brown. Pour the melted butter into a bowl. Add the sugar, salt, cinnamon and bread, and toss. Spread the bread on a baking sheet and bake for 15 minutes, stirring once or twice, until golden. Let cool. Add the toasted bread to a food processor and pulse to coarse crumbs, or alternately smash lightly with a rolling pin.
For the apple compote – Place all the ingredients for the compote into a suitable sized pot. Cook over moderate heat until the apples are soft and mash easily. Cool, they can be refrigerated for up to five days.
To assemble – place some apple in the bottom of a glass, add some cinnamon crumbs, spoon over some yoghurt and repeat processor until almost full. Continue until all glasses are completed