Caramelized Apples with Calvados Ice Cream on Plum Top

Bring 1,300 g plums to the boil with 1 tablespoon honey, 1 sprig of mint and 1 clove. Simmer with the lid closed and low heat for 10 minutes and allow to cool. Puree at the end.

1 Cut open the vanilla pod, remove the pulp and bring both to the boil with 250 ml of milk and 250 ml of whipped cream. Then set aside and remove the pod.

Mix 5 egg yolks with 50 g sugar until foamy and add to the milk while stirring. Heat, stirring constantly, until the cream thickens. Stir in 80 ml calvados and let cool in the refrigerator.

Put in the ice cream maker about 1.5 hours before serving and leave to freeze for about 30 minutes. Let it set in a bowl in the freezer for 45 minutes and thaw briefly before serving.

5 Halve and core the apples (the Cox Orange variety is best here). Bring 40 g raisins and 50 ml calvados to the boil and let them cool down. Melt 2 tablespoons of butter with 4 tablespoons of honey in the pan, let the apple halves take color and pour 100 ml of apple juice over them. Cook for 5 minutes on each side, add the raisins and 50 g flaked almonds. Then deglaze the whole thing with 50 ml calvados, remove the apples and reduce the sauce a little.

Place the plum mirror on the plate, place the apple halves on top and fill with the ice cream. Finally, add the sauce.