• 1 (750-milliliter) bottle dry rosé champagne
• 1/4 cup sugar
• 1 vanilla bean, split lengthwise
• 4 small Gala or Fuji apples (4 to 5 ounces each)
• 1/4 cup plain Greek yogurt
• Scented honey, such as lavender or sage
• Ground cinnamon
• Whole pink peppercorns, lightly crushed, optional
In large saucepan combine champagne, sugar, and vanilla bean; champagne will foam up. Core, halve, and peel apples. Place apple halves in champagne mixture. Bring mixture just to boil; reduce heat. Simmer, covered, 10 to 15 minutes or until apples are just tender. With slotted spoon remove apples from saucepan; set aside. Remove vanilla bean; discard. Bring remaining champagne mixture to boil. Boil gently, uncovered, about 25 minutes or until reduced to 3/4 cup.
To serve, ladle champagne sauce onto dessert plate, arrange apples on top. Dollop with Greek yogurt; drizzle apples and yogurt with scented honey. Sprinkle with ground cinnamon and crushed peppercorns. Makes 4 servings.