Butter Glazed Apples: A recipe

Make some Glazed Apples and eat them with Yoghurt. And Porridge

Glazed apples are delicious. You can eat them for dessert in lots of different ways – with icecream, with grilled banana. On top of a luscious fruit salad. Any way you like. I had them in the morning, for breakfast, with porridge and thick thick yoghurt.

First, strain the yoghurt through cheesecloth, a clean tea towel, several layers of kitchen paper towel or 2 coffee filters, for 4 – 5 hours or overnight until it is thick. There are more details here about thick thick yoghurt.

Slice apples about 0.25cm thickness. A mandoline is good for this. There is no need to peel or core, although you can. The seeds are sliced so thinly that the seeds will just fall out.

Melt some butter in a frying pan. Add apple slices, sprinkle them with sugar and cook in the butter until golden. Turn them over and cook the other side.

Make porridge with bananas sliced into the porridge while it is cooking. Sweeten it with jaggery or maple syrup.

Serve your porridge in a nice bowl. Place a large dollop of thick yoghurt on top. Add apple slices and some of the caramelised sugar syrup from the bottom of the frying pan in which you cooked the apples.

Eat.

Yum.

I also added some blueberries and lavender flowers.

The inspiration for this and the glazed apples recipe came from that icon of Sydney – Bill Grainger’s book Sydney Food.

The Breakfast Series

• Baked Strawberries
• Blueberry Shrikhand
• Bruschetta al Pomodoro
• Chickpeas with Ginger Root Salad
• Fresh Pink Strawberry Frappe
• No-Knead Quick Focaccia
• Pomodori con Riso – Tomatoes stuffed with Rice
• Pomodori Grantinate – Gratineed Tomatoes
• Porridge – Indian Style
• Rizogalo – Greek Rice Pudding
• Roasted Rosemary Pears
• Thick Thick Yoghurt - how to make
• Watermelon with Haloumi
• Yogi Tea

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