- With the rack in the middle position, preheat the oven to 375°F (190°C). In a large baking dish, arrange the apples cut-side up. Set aside.
- In a small pot, bring the sugar and water to a boil. Cook until an amber caramel forms. Pour over the apples. Cover with foil.
- Bake for 40 minutes or until the apples are tender. Let cool, then flip the apples over. Cover and refrigerate for 2 hours or until completely chilled.
- Serve with the yogurt, raspberries, pomegranate seeds and granola. Drizzle with a spoonful of caramel.
To save time, the apples can be cooked up to 4 days in advance.