Apple Stacks With Caramel Sauce

Directions

1. Peel, halve and core the apples, then, with the cut side down, slice them into 5mm. thick slices. Heat a large non-stick frypan and add in the butter, sugar, honey and zest of lemon and orange.
2. Allow the mix to boil for about 5 min till it starts to caramelise.
3. Add in the apple slices, and fan as well as possible. Cover and simmer for 5 min, stirring once. Turn up the heat to high, and cook for a further 5 min, stirring often to ensure all the apple slices are covered in caramel.
4. Turn off the heat and allow to cold.
5. Line 8 souffle dishes with plastic wrap, leaving some overhang, and divide the apple mix proportionately between the lined souffle dishes, flattening the apple slices so they sit flat. Cover with the plastic overhand and refrigerateovernight or possibly for at least 4 hrs.
6. Meanwhile, make the caramel sauce. Heat the sugar and 2 Tbsp. of the water, stirring well to dissolve the sugar. Allow the mix to boil till a deep golden brown colour, then remove from the heat. Add in the remaining water (be careful as the toffee will sizzle and spit when the water is added), and swirl the pan to combine the toffee and water - if necessary, return the pan to the heat briefly to help combine the ingredients. Remove from the heat and cold.
7. Mix the lowfat yoghurt with cinnamon, nutmeg and honey and stir thoroughly.
8. To serve, unwrap the plastic and turn out the apple stacks onto a plate.
9. Carefully remove the plastic. Add in a dollop of spiced 'cream' and drizzle with caramel sauce over the apple.