Calvados Apples with Marzipan Cream

Peel the apples, cut them in half diagonally and core them. Bring the Calvados, sugar, white wine and 50 ml water to the boil in a wide saucepan. Poach the apple halves in the broth form and 10 min. with the lid closed, turning occasionally to the other side. Remove apples and drain.

Mix 100 ml of the cooking juices with the marzipan. Whip the cream with a mixer until stiff and fold into the marzipan broth.

Place the apple halves cut side down in a greased gratin dish and spread the marzipan cream evenly over them.

Bake in a 225 °C oven (gas 4, fan oven 200ø) on the 2nd rack from the bottom for about 20 minutes. Sprinkle with the pistachios before serving.

MMmmmnow, the only bad thing you can say about fat is that there’s no sugar in it.

(Roseanne.)

*Till the next ma(h)litre* Peter.

Bet: orange wine mousse

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~-ooO-(_)-Ooo- allo.. never mind, have new recepte

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