Prepare Ahead

Make the purée up to 3 days in advance and refrigerate until ready to serve.

Instructions

1. 1

   Peel, core, and thinly slice the cooking apples and place the slices in a saucepan; toss with the lemon juice, to avoid browning.

   
   

2. 2

   Add the apple juice and sugar, and place the pan over a medium heat. Bring slowly to the boil, reduce the heat, cover, and simmer for 35–40 minutes, or until the apples are reduced to a pulp, stirring occasionally and breaking up with a wooden spoon.

   
   

3. 3

   Remove from the heat and allow to cool slightly, then press through a sieve to make a purée.

   
   

4. 4

   Divide most of the purée between 4 individual glasses, and, if desired, top with Greek yogurt and decorate with the apple slices.