Peel the apples and dice them. In a saucepan, melt the butter over low heat, add the diced apples, cinnamon and cook for 5 min before adding sugar. Stew and then caramelise for another 10 min adding a little water if the apples do not give off enough juice. The apples must be very tender with a beautiful honey colour and a little syrupy juice. Cool before spreading this preparation in the pots.
Mix the milk, cream and Yogurt with a fork until smooth and pour into the pots.
Cook for 8 hrs in Yogurt mode.
Leave to cool and then refrigerate.