Summary

Ingredients

• 1 lemon (s), untreated
• 750 ml apple juice
• 135 grams sugar
• 75 g raisins
• 3 tablespoon calvados
• 0.5 teaspoon ½ clove (s), ground
• 1 teaspoon orange (n) peel, grated
• 1 kg apples, (Cox Orange, Elstar best)

For the sauce:

• 35 g cornstarch
• 1 vanilla pod (s)
• 250 ml whipped cream
• 1 teaspoon cinnamon, ground
• 3 egg (s), including the yolk

Print Recipe Pin Recipe

Instructions

1. Peel 1/4 of the peel from the lemon with a potato peeler. Put the apple juice in a shallow saucepan, add the lemon zest and 100 g sugar, bring to the boil, reduce to approx. 1/2 l. Take out the lemon peel and throw it away.
2. In the meantime, heat the raisins and calvados in a small saucepan and simmer until the liquid has evaporated. Squeeze the lemon. Mix 5 tablespoon lemon juice with clove powder and orange zest. Peel the apples and cut out the core. Cut apples into 1 / cm cubes and mix with lemon juice and Calvados raisins.
3. Mix the starch with 4 tablespoons of cold water and stir into the boiling apple juice with a whisk. Add the seasoned apple cubes and simmer for about 3 minutes while stirring. Fill the apple groats into portion bowls and chill overnight.
4. Prepare the sauce shortly before serving: To do this, cut the vanilla pod lengthways and scrape out the pulp. Slowly bring the cream with the vanilla pods, pulp and cinnamon to the boil. Remove the pods. Beat 35 g sugar and the egg yolks with the whisk of the hand mixer for about 3 minutes in a snow kettle. Pour in the hot cream in a thin stream while stirring. Beat the mixture in the snow kettle over hot steam with the whisk until it becomes thick and creamy. Serve the apple groats with the warm sauce.