Apple, vanilla and cinnamon compote, apple spheres glazed and flambéed with ice cider |

Preparation time: 60 min

Preheat your Oven at 400 °F

• Apple sauce

  In a saucepan, brown the apples with the butter, sugar, cinnamon and split vanilla pod.

  Lower the heat and cook, covered, until the apples are nicely stewed.

  Over a bowl, strain the compote through a sieve using a horn or spatula.

  Add the lemon juice, mix well and keep the compote in the fridge.

• Apple sphère and almonds

  Peel the apples and, using a melon baller, shape them into spheres.

  Sprinkle the spheres with lemon juice and sugar, pour into a small sauté pan, add the water, slightly covered (see Chef's tip), and cook over low heat.

  Once the apple spheres are well glazed, flambé with the ice cider (make sure your hood isn't on).

  Set aside on the counter to serve.

  Almonds

  Place the slivered almonds on a baking tray and roast in the oven for five minutes.

• Finish

  In a verrine, place the compote at the bottom and a scoop of vanilla ice cream.

  Mix the roasted almonds with the apple spheres. Place a few apple spheres in the verrine.

  A twist of the pepper mill, and if you like, add half an ounce of ice cider.