It's not often I will post a recipe that isn't mine but I've been doing this one for so long that I think it is mine! I also add a little extra at the end which is this - Once you've made your butterscotch, reserve a little before chilling the bulk of it. Then when it comes to layering up your glasses you'll have a little of the warm butterscotch to drizzle on the top and it takes on a completely different character. This is really perfect after a heavy meal when you can't stomach anything stodgy!
Serves 4 to 8 depending on serving size.
1/2 cup Armagnac, Calvados or other brandy8 - 10 plump semi-dried (mi-cuit) Agen prunes1 large Granny Smith apple, peeled, cored, and chopped1 vanilla bean1/2 cup plus two tablespoons sugar7 tablespoons unsalted butter1/2 cup heavy creamAbout 1 1/4 cups thick Greek-style whole-milk yogurt
1. Heat the brandy of your choice in a small saucepan, without letting it boil. Remove from the heat and stir in the prunes. Leave to macerate overnight.
2. The next day, drain the prunes, remove the pits, and chop the flesh roughly. Set aside.
3. Put the chopped apple in another small pan and trickle over 2 tablespoons of water. Slit the vanilla bean and, using the tip of the knife, scrape out the seeds. Mix with two tablespoons of the sugar, add to the pan, and stir into the apple. Heat until sizzling, then cover and cook for 5-7 minutes, stirring occasionally, until soft and pulpy. Cool, then crush to a chunky purée with a fork.
4. In another saucepan, gently heat the remaining sugar with a splash of water until melted, stirring occasionally. When clear, raise the heat, stir in the butter, and cook to a light caramel colour. Do not stir or you will make fudge.
5. Remove from the heat and cool for 5 minutes, then mix in the cream. Cool to room temperature, then mix in the apple and chill.
6. Divide the prunes among the glasses of your choice. Stir the yogurt until smooth, then spoon half on top, followed by the apple mixture. Finally, finish with the rest of the yogurt.