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.
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.
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.