This adaptation of a classic South African recipe has been taken from a recipe book compiled by the Pink Lady® apple growers of the Elgin region in the 1980s.
Full preparation
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Halve and core the Pink Lady® apples, place in a saucepan with the wine, sugar, orange zest and juice and the cloves and cinnamon. Simmer gently for approximately 30 minutes, until just tender but still holding their shape.
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Mix together the yoghurt and ground cinnamon. Serve warm or cold with the pomegranate seeds scattered over and a spoonful of the yoghurt, sprinkled with a little more cinnamon if desired.
