I loved this Boekenhout honey the moment I smelt it, its flavor is so buttery and creamy, and whilst it is sweet because it is honey, it isn’t sickly sweet, doesn’t make sense but taste it and you will see what I mean.  If an apple a day can keep the doctor away, imagine what will happen if you add this incredible honey, pecan nuts and some creamy greek yoghurt.  I don’t like to peel the apples because the skin adds to the fibre, but you can if you want to.
Crunchy Pecan Apple Honey Ripple
Makes 4-6 portions

–  4 green apples, cored and sliced
–  3 tbsp. creamy honey
–  120gms pecan nuts
–  80gms muesli
–  20gms butter + extra for apples
–  1tbsp brown sugar

Core the apples and then slice them into 0.5 cm thick slices, brush them very lightly with some melted butter.  Heat a griddle pan (frying pan will do) till hot and then add your apples slices.  Allow them to caramelize before turning them, they should soften slightly but not completely.  While the apples are cooking add the butter and sugar to a small sauce pan.  Once the butter has melted add the muesli and the chopped pecan nuts.  Allow the mixture to begin to caramelise before taking it off the heat.  To prepare the yoghurt mix the honey until it is softened and nice and loose, then stir it gently into the yoghurt.  Don’t over work it, you want it to have a honey ripple effect, so that some mouthfuls will be filled with honey taste and some less.
To assemble place the pan fried apple in the bottom of individual glasses or bowls, then top them with a small sprinkle of the roasted nut mixture, before topping with the rippled yoghurt.  Then sprinkle the balance of the nutty crunch over the top.
If you are making this for a lunch box treat the next day allow all the ingredients to cool completely before assembling it.