Keep stirring them from time to time over a gentle heat until they are tender , slightly caramelised and sticky. Don't rush this as it can take quite a while.
Serve with thick Greek yoghurt and some toasted and lightly crushed hazelnuts.
1 kg of sweet apples ( peeled and sliced)
2/3 tablespoons of hazelnut oil
1 teaspoon of cinnamon
2 tablespoons of brown sugar
a few drops of vanilla essence
The hazelnut flavour did not come through as strongly as I had hoped. I'll
try pears next time . They are not so strongly flavoured as the apples I used and I think this would allow the hazelnut flavour to shine more.