A traditional Scottish "pudding" consisting of whipped cream flavored with honey and whisky, toasted oats, and fresh fruit. You can make and assemble the dessert ahead of time, but be prepared for the oats to soften somewhat in the cream as it waits in the refrigerator. There is also a way of serving the dessert by placing each component in its own bowl and encouraging your guests to build their own cranachan to their individual tastes. Either way, it's a simple and tasty way to end a meal with a rich, sweet, whisky-laced treat.
4 tablespoons unsalted butter, divided
1/4 cup superfine sugar, divided
3/4 cup rolled oats
1/4 cup blanched hazelnuts, coarsely chopped
a generous 1/2 cup heavy cream
1/2 cup full-fat yogurt
2 tablespoons honey
2 tablespoons whisky (preferably single-malt Scotch)
1 tablespoon light brown sugar
2 large or 3 medium-sized apples, peeled, cored, and cut into medium dice
Melt half the butter in an 8-10 inch non-stick skillet. Add the oats and the hazelnuts and stir together. Toast for about 1 minute over medium heat, take care not to burn the oats. Add half the superfine sugar and continue to cook and stir the mixture until the oats and nuts are caramelized. Remove to a parchment paper-lined plate or small baking sheet and allow to cool. Set aside a spoonful or two of the oat-nut mixture for garnish. Wipe out the pan and replace over medium-high heat. Melt the remaining butter and add the diced apples. Saute until the apples begin to soften, about 5 minutes. Add the remaining sugar (and a pinch of cinnamon or nutmeg if you like) and stir to coat the apples. Cook until the fruit is tender and caramelized, but not mushy. Remove from the heat and set aside to cool. Whip the heavy cream to soft peaks and fold in the yogurt, honey, whisky, oat-nut mixture, and the additional brown sugar to taste. Layer in small glasses or bowls by placing the apples at the bottom, followed by a layer of the cream mixture, then more fruit, and finally a layer of whipped cream. Sprinkle some of the reserved toasted oats atop each serving.
(adapted slightly from "Delicious Magazine")