Caramel Apple Crème Torte

Spoon yogurt into cheesecloth-lined sieve set over bowl. Refrigerate until reduced by one-third, about 2 hours.
 Peel, core and cut apples into twelve 1/2-inch (1 cm) thick wedges each; set aside.

In large heavy saucepan, stir sugar with water over medium heat until dissolved, brushing down side of pan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down pan with water, until pale caramel colour, 8 to 10 minutes. Remove from heat.

Holding pan at arm's length and averting face, add apple juice and lemon juice; cook, stirring, over medium heat until caramel dissolves.

Add apples; cover and simmer over medium-low heat for 10 minutes. Uncover and simmer until apples are tender, about 10 minutes.

Using slotted spoon, transfer apples to bowl; let stand for 5 minutes. Drain juice from bowl back into pan; boil over high heat until juice is syrupy and copper coloured, about 6 minutes. Keep warm. (Make-ahead: Let cool. Transfer to airtight container; refrigerate for up to 24 hours. Reheat to continue.)

Transfer drained yogurt to bowl; discard liquid. Whip cream with 1 tbsp (15 mL) of the icing sugar; fold into yogurt.

To assemble, place 1 cr? on platter; top evenly with 1/2 cup (125 mL) of the apples. Repeat cr? and apple layers 7 more times, ending with apples.

Pour some of the reserved syrup over top. Sprinkle with remaining icing sugar. Serve with yogurt cream and remaining warm syrup.

Source : Canadian Living Magazine: February 2007