Heat the red wine, vanilla, cinnamon, caster sugar, orange zest and juice in a small pan until the sugar dissolves.
Add the apple halves and poach for 15 minutes until they're soft.
Remove the apple, bring the sauce to a boil and cook unitl reduced by half.
Pour the sauce through a sieve and spoon into a shallow serving bowl.
Place the apples in the centre, add the Greek-style yoghurt and sprinkle over the paprika to serve.
