Summary

Ingredients

• 1 kg apples, tart
• liters ⅛ white wine
• 30 grams sugar
• 125 g rusks
• 50 g almond (s)
• 50 g butter
• 2 packs vanilla sugar
• 0.25 liter ¼ sweet cream

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Instructions

1. Peel the apples, cut into wedges and cut out the core. Bring the wine and sugar to the boil, boil the apple wedges in them, then let them cool.
2. Crumble the rusks in a tea towel with the rolling pin, coarsely chop the almonds. Lightly toast both in the melted butter. Add 1 sachet of vanilla sugar and allow the mixture to cool.
3. To serve, place the apples in a glass bowl and pour the roasted rusks on top. Whip the cream until stiff, sweeten with vanilla sugar and pour over the apple dish before serving.