Summary

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

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Instructions

1. 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.
2. Vanilla sauce:
3. 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.
4. Arrange the apples on plates with the vanilla sauce as a mirror and pour the burning calvados over them.