Apples “Pompadour

For the apples “Pompadour” peel the apples, cut out the cores and cook in white wine mixed with water, lemon juice, cloves and cinnamon bark until soft. Mix apricot jam, rum and raisins. Fill the apples with it, stud with almonds like a hedgehog and chill.

Whip the milk, egg yolks, powdered sugar and vanilla sugar over a haze and beat until cold. Whip the cream until stiff and fold into the yolk mixture. Pour the cream over the spiked apples and serve the apple “pompadour” sprinkled with hazelnuts.

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