Ingredients

Crme Anglaise ⅓ cup (75 mL) sugar 5 egg yolks 1 cup (250 mL) milk, divided 1 cup (250 mL) whipping cream vanilla bean, split lengthwise, or 1 tsp (7 mL) vanilla extract 2 to 3 tbsp (25 to 45 mL) Calvados Apples 2 oz (75 g) marzipan or almond paste, packed about cup (50 mL) tsp (1 mL) ground cinnamon Generous pinch of ground cloves 4 to 6 large Mutsu (Crispin) or Northern Spy apples Juice of lemon 4 tbsp (60 mL) unsalted butter, divided 3 tbsp (45 mL) liquid honey cup (175 mL) sliced hazelnuts, toasted 3 tbsp (45 mL) maple syrup 6 cinnamon sticks (optional)

Description

Hot Honey-glazed Apple Slices Are Layered With Spices, Hazelnuts And Marzipan. Cold Cr?me Anglaise Spiked With Calvados, The Dry Apple Brandy Of Normandy, Joins The Hot Apples For A Tasteful Contract. Choose Only Hard Crisp Apples That Keep Their Shape.

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