Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 apples (Boskoop)
- 50 g raisins
- 30 g butter
- 1 teaspoon sugar
- 125 g white wine
- 40 ml calvados
- cinnamon
For the sauce:
- 125 ml milk
- 1 vanilla pod (s)
- 2 egg yolks
- 40 g suar
- 4 teaspoons cream
- 2 egg whites
Print Recipe
Pin Recipe Instructions
- Peel the apples, remove the core, fill with raisins and sauté in white wine, butter and sugar in a saucepan until a syrup is formed. Then stir in some cinnamon.
- Vanilla sauce:
- Halve the vanilla pod, scrape out the pulp and bring both to the boil with the milk. Whisk the egg yolks, sugar, cream and some milk together and pour into the simmering vanilla milk while stirring and bring to the boil briefly. Pass through a sieve and pull in the stiffly beaten egg white.
- Arrange the apples on plates with the vanilla sauce as a mirror and pour the burning calvados over them.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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