Ingredients
The following ingredients have 4 Servings
- 250g block puff pastry or a sheet 50 X30cm
- 4 apple halves - raw or wine-poached apple halves (recipe below)
- 1/4 cup of pecans, toasted and hand broken
- 2-3 tablespoons frangipane/amandelspijs (see recipe for Amandelspijs here http://www.food52.com/recipes/7710<em>speculaas<\/em>cake)
- 1 teaspoon (lemon) thyme leaves, chopped (optional)
- 2 egg yolks, whisked lightly
- Serve with vanilla custard and frozen quenelles of creme normande - a combination of cream fraiche, mixed with whipped cream, icing sugar and Calvados
- 1 cup sweet white wine
- 1 cup water
- 2 cinnamon pods
- 6 cardamom pods, crushed
- 3/4 - 1 cup caster sugar
- 1 vanilla pod, spilt or 2 teaspoon vanilla extract
- skin of 1 orange, in large strps
- 2 firm, sweet apples, peeled and halved lengthways, core removed with melon baller or scoop to make depression
