Peel the apples and cut them into slices. Place in a roasting pan with the water, sugar and juice of one lemon. Cover and cook until the apples have broken down, then cool in the pan juices. Pour into a colander and drain, reserving the juice. Set aside.
Place apple mixture in a suitable bowl and stir with a fork until pureed. Stir in yogurt nature vanilla sugar. Whip cream until stiff and fold into apple cream. Fill into dessert bowls or dessert glasses and set aside to cool.
Thinly grate half of the orange peel and place in a frying pan with the orange juice, the collected apple juice and sugar. Bring to the boil and simmer gently for five minutes with the lid on. Then pour in the plums and simmer with the lid closed until just tender. Carefully lift out and place in a large enough bowl.
Boil the gravy uncovered until slightly syrupy, then drizzle over the plums. Cool.
To serve, place plum halves on top of apple cream mold and drizzle with a tiny bit of gravy.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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