Summary

Ingredients

• 6 apples, sour apples (e.g. Boskop) approx. 800 g
• 20 g marzipan raw mixture
• 30 g almond (s), round
• 0.5 teaspoon ½ cinnamon, ground
• 2 tablespoon amaretto
• 50 ml apple juice
• 0.5 ½ vanilla pod (s)
• 3 egg (s), including the yolk
• 300 g suar
• 2 tablespoon calvados
• 600 g whipped cream
• 4 tablespoon almond (s), sliced
• 50 g butter
• 200 g crème fraîche

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Instructions

1. Preheat the electric stove to 200 degrees. Peel, halve, core, and dice apples. Put in an ovenproof dish. Dice the marzipan, pour the almonds, cinnamon, almond liqueur and juice over the apples. Cook in the oven for about 20 minutes. Let the apples cool down a little. Puree roughly so that they are still lumpy. Cut the vanilla pod lengthways, scrape out the pulp. Mix egg yolks, 150 g sugar and vanilla pulp until thick and foamy. Stir in the apple puree and calvados. Whip 400 g cream until stiff, fold in. Toast the almond flakes in a pan without fat. Line the mold (1.2 l content) with cling film. Sprinkle in the almonds, pour in the cream. Let freeze overnight. Simmer the remaining sugar and butter, stirring, until a brown caramel is formed. Stir in the creme fraiche and the rest of the cream, bring the caramel sauce to the boil. Turn the parfait out, peel off the foil. Divide the parfait into slices and serve with the sauce. If children are also eating, you can replace the alcohol with juice.