Are you ready to make that perfect summer dessert that is so tasty and completely out side of the box? Then let's get started!!!
1 bottle dry rose Champagne
1/4 cup sugar
1 vanilla bean (split)
1/4 cup Greek yogurt
Whole pink peppercorns. lightly crushed
4 Fuji Apples
In a pan mix together the sugar, vanilla bean and champagne. The champagne will foam so no worries. Core, halve, and peel the apples. Place apple halves into the mixture. Bring this to a boil and then reduce the heat. Simmer, covered, 10 to 15 minutes or until your apples are tender but not too soft. Remove the apples and set aside, remove the vanilla bean as well. Now boil the remainder of the mixture gently keeping it uncovered for about 25 minutes.
Serve by first drizzling a layer of champagne mixture on a plate and then place the apple half in your dish. Now place a dollop of Greek yogurt in the middle of the apple half. Drizzle honey over the top of the apple half and the yogurt. For the final touch, sprinkle with ground cinnamon and crushed peppercorns. Makes about 4 servings.