Summary

Ingredients

• 1 liter red dry wine
• 100 g preservin suar
• 3 sticks cinnamon
• 6 small apples, sour
• 400 g cream
• 2 packs vanilla sugar
• 4 cl calvados

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Instructions

1. Bring the wine, preserving sugar and cinnamon to the boil and simmer without the lid for about 10 minutes.
2. Peel the apples without removing the stem. Cook the apples in the wine over a low heat for about 15 minutes, turning once.
3. Lift the apples out of the pot and let them drain. Remove the cinnamon sticks. Let the red wine stock boil down like a syrup.
4. Put the apples in a bowl, pour the syrup over them and cover and marinate in the fridge overnight.
5. Whip the cream with vanilla sugar until stiff. Finally, fold in the calvados.
6. Serve the apples on top of the cream