Apple dessert based on an idea by Henriette Davidis

Ingredients for 4 servings:

• 4 apples, equal size, preferably Borsdorfer or Cox Orange
• 1 lemon(s), organic
• 500 ml white wine
• 100 g sugar
• 2 cl cherry brandy, Black Forest
• 2 carnations
• 250 ml cream
• ½ lemon(s), zest
• 3 tbsp sugar
• 3 egg yolks
• 80 g almonds, ground

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

also called “king apples”

Peel and halve the halved and cored apples, then immediately rub them with lemon juice. Make a broth from white wine, sugar, kirsch, and cloves and let the apple halves steep for about 10 minutes without them falling apart. Then let them cool in the pan. You should take this into account when steeping. Place two apple halves in each dessert glass. For the custard, bring the cream to a boil, add the lemon zest and sugar, and let it steep for about 10 minutes. Then beat the egg yolks with a whisk until thick and creamy, add the cream that has been brought back to the boil and continue beating. Pour everything back into the pan, adding the ground almonds. Heat everything again, stirring, until the sauce is creamy and thickened. Do not let it boil again! Let it cool slightly. Spread the custard over the apples and either serve lukewarm or let it cool completely in the refrigerator and set. Tip: Serve the leftover brew in a beautiful red wine glass with ice and mint as a break, between courses, or with dessert. A strong coffee with a glass of cognac or Williams Christ also goes well.