Heavenly Apples

Ingredients for 4 servings:

• 4 sweet and sour apples, e.g. Braeburn
• 0.7 liters of white wine
• 1 ½ liters of water
• 1 vanilla pod(s)
• ½ liter cream
• 2 tbsp honey, to taste
• 1 bag(s) of almond sticks
• e.g. vanilla ice cream

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Simple, but truly divinely delicious!

Halve the vanilla pod lengthwise. Place one half in a saucepan with the water and white wine and heat until just before boiling. If children are eating with you: Bring the water and wine mixture to a boil and let it simmer until the alcohol has evaporated. Remove from the heat, put the lid on and set aside. Peel, halve or quarter the apples and remove the cores. Add the apples to the hot water and apple broth. Replace the lid and set aside. Let the apples steep. Scrape out the second half of the vanilla pod. Place the seeds in a saucepan with the cream, 2-4 tablespoons of honey to taste and 2-3 tablespoons of the wine and water broth and bring to a boil. Reduce gently, stirring constantly, until the honey cream slowly reaches a saucelike consistency. Add the almond slivers to the sauce and simmer for a few minutes while stirring. Remove the apples from the liquid with a ladle, drain well, and place in an ovenproof roasting pan or similar. Pour the cream and honey sauce over the apples and briefly grill or bake in the oven on high until lightly browned. Place on a plate and serve with a scoop of vanilla ice cream. Tips: The alcohol from the wine and water liquid has evaporated when the steam no longer smells of alcohol. Do not reduce the cream and honey sauce too much, as it will thicken slightly. Place the apples in the roasting pan in one layer only. For halved apples, place the cut side down and the round side up. Spoon or ladle the cream, honey, and almond sauce over each apple piece to coat the apples in the sauce. This way, the sauce caramelizes evenly over the apples and the apples stay moist.