Apple parfait with blackberry compote
6 medium, peeled, cored, thinly sliced
sweet white wine
½ cup(s), (125ml)
vanilla bean extract
1 cup(s), (220g)
no-fat, no added sugar vanilla yoghurt
3 cup(s), (450g)
fresh lemon rind
1 tbs, (2cm wide strip lemon rind)
- Place apple in a medium saucepan with wine, cinnamon, vanilla, ½ cup (110g) sugar and ¼ cup (60ml) water over medium heat. Bring to a simmer and cook, uncovered, for 15 minutes or until liquid has evaporated and apples are soft. Remove and discard cinnamon. Process apple mixture in a food processor until smooth. Transfer to a heatproof bowl. Cover and place in fridge until cold.
- Lightly spray a 9cm x 25.5cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper. Using electric beaters, beat eggs and ¼ cup (55g) sugar in a medium bowl until thick and pale. Fold in apple mixture and yoghurt. Pour into prepared tin. Cover with plastic wrap and freeze overnight.
- Meanwhile, place berries, rind, juice and remaining sugar in a small saucepan over medium heat. Cook for 2–3 minutes or until berries just soften. Transfer compote to a small bowl. Cover and place in fridge overnight.
- Remove parfait from freezer and set aside for 10 minutes to soften before slicing. Serve with compote.