6 eating apples (score around the circumference of each with a small, sharp knife)
3 tbsp light muscovado sugar
1 tsp ground cinnamon
120g piece of butter
200g Greek yoghurt
1 vanilla pod
Demerara sugar to sprinkle
Turn the oven on to 200°C.
Sit each apple on the worktop and use an apple corer to remove the core from each one.
Mix the muscovado sugar and cinnamon together in a bowl.
Stand the apples, side by side, in a baking dish. Using your fingers, sprinkle the sugar mixture over the apples, using up all the mixture between them.
Add an equal amount of butter to the top of each and then drizzle over the Verjus.
Put the dish in the oven for 20 mins or until the apples are cooked through.
Meanwhile, place the yoghurt, vanilla and honey into a bowl and whisk together.
When the apples are cooked allow them to cool slightly and serve on a plate with the yoghurt and the fruit juice from the oven tray juices.