Apple confit in Pommeau de Normandie served with cinnamon-vanilla ice cream
ingredients
Serves 4 people :
6 apples
20 cl Pommeau de Normandie
50 g sugar
5 cl water
12 small scoops of vanilla ice cream.
Cinnamon powder
Core the apples and cut them in half. Place the apples cut-side down in a deep frying pan, add the water, Pommeau, sugar, bring to the boil and leave to simmer for 10 minutes.
Remove the apples, slice them, arrange them on a plate inserting a scoop of ice cream between the slices.
Pour over the cooking juices from the frying pan used to cook the apples.
Sprinkle the cinnamon over the ice cream.
Serve immediately.
