Summary

Ingredients

• 200 g powdered suar
• 125 ml apple juice
• 4 teaspoons whipped cream
• 1 kg apples (e.g. Cox Orange)
• 50 ml red wine
• 150 g cranberries
• 100 g suar
• 6 scoops ice cream, walnut
• possibly cream

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Instructions

1. Melt powdered sugar in a large saucepan. When the sugar becomes liquid at the edge, stir and caramelize until golden brown: the caramel should foam slightly. Pour in the apple juice and cream, dissolve the caramel while stirring. Reduce the caramel until creamy over a mild heat.
2. Peel the apples, quarter them, remove the core and cut into wedges. Place the apples in the caramel, cook for 5-8 minutes, turning carefully, taking care not to let them disintegrate. Let it get cold, pour the caramel into another saucepan and let it boil down like a syrup.
3. Arrange the apple wedges, pour the caramel over them and refrigerate until ready to serve.
4. Bring the red wine with the cranberries and sugar to the boil once, the berries should disintegrate a little. Then chill.
5. Arrange everything on plates. Finally add the walnut ice cream. Possibly baste with the remaining caramel. If you want, you can serve it with whipped cream.