Hot oysters with Pommeau de Normandie

Reduce Pommeau de Normandie with finely chopped shallots.
Let car­a­mel­ize, then add cream.
Bring to the boil and adjust seasoning.
Open the oysters, shell them, keep­ing the water.
Poach the oysters in their own water, just until they sim­mer, then drain.
Put the oysters back into their shells and top with Pommeau cream.
Bake in the oven until the oysters are lightly gratinated.

The chef’s words : “Pommeau and oyster match per­fectly. There’s the smooth­ness, the cream­i­ness, the round­ness of the pommeau and the oyster. It’s super tasty!”