Peel and core the apples; coarsely chop them up and put them in a pan with the Pommeau and chopped shallots.
Reduce by ¾ then pour in the cream. Stir and leave to simmer gently.
Whilst the sauce is cooking, open the oysters, loosen the oyster from the shell and recuperate the oyster liquor which you then pour into the sauce; stir and then pass through a fine sieve.
Pour this sauce, which should be fairly thick, over each oyster.
Season with pepper and place under a pre-heated grill for about 10 minutes. The oysters are ready when the sauce just starts to colour.