Apple Butterscotch Compote with Armagnac-Soaked Dates and Naturally Set Yogurt

Serve 4

Ingredients:

32 (10 ounces/300 g) Medjool dates, pitted and chopped
5 tablespoons/75 ml Armagnac
4 Granny Smith apples (about 2 pounds/1 kg), peeled, cored and coarsely chopped
2 tablespoons/30 ml water
1/2 cup/110 g sugar
1/2 cup/115 ml heavy whipping cream
1 vanilla bean, split lengthwise
2 cups/450 g Greek yogurt
Candied Tangerine Peel (see the recipe that follows)

Method:

Combine the chopped dates and Armagnac in a heavy small saucepan over medium-high heat. Carefully ignite the Armagnac with a long match to create a flambé. Allow the Armagnac to flambé until the flames die out and the dates are hot but not mushy, stirring often with a large metal spoon. Set the date mixture aside to cool completely.

Combine the apples and water in a heavy medium saucepan. Using a small knife, scrape the seeds from the vanilla bean into the apples, and add the vanilla seeds and bean to the apple mixture.  Cover and cook over medium heat for 15 minutes, stirring occasionally, or until the apples are very soft and resemble a puree.

Place a large saucepan over medium heat. Add the sugar to the hot saucepan and cook without stirring for 5 minutes, or until the sugar dissolves and becomes golden brown, swirling the pan as the sugar dissolves to ensure it browns evenly. Remove the pan from the heat and add the cream. Return to the heat and stir until the mixture simmers and the caramelized sugar dissolves. Stir in the apple compote. Set the apple compote aside to cool completely.

Whisk the yogurt in a bowl to blend. Spoon the date mixture into the bottom of martini glasses or small glasses. Spoon half of the yogurt over the dates and gently tap the glasses to help spread the yogurt over the dates. Gently spoon the apple mixture over the yogurt. The mixtures should form 3 distinct layers. Spoon the remaining yogurt atop the apple mixture.  Top each with some candied tangerine peel and serve.

Candied Tangerine Peel

2 tangerines
1/4 cup/55 g sugar
1/4 cup/60 ml water

Using a small sharp knife, cut the orange peel off of the tangerines. Cut off any white pith on the peel. Cut the peel into very thin strips. Combine the sugar and water in a heavy small saucepan over medium heat. Stir until the sugar dissolves. Add the tangerine peel and cook until the peel is tender and the syrup thickens, about 20 minutes.