Apple confit in Pommeau de Normandie served with cinnamon-vanilla ice cream


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.

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