Ingredients

• 1 small Bramley apple
• halved
• cores removed
• 50g/1¾oz butter
• 1 tbsp soft brown sugar
• 1 tsp calvados
• 4 free-range eggs
• 1 tbsp caster sugar
• 1 tsp calvados
• 2 tsp hot water

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the baked apple
• cut a thin slice off the bottom of each apple half so that the apple can sit level on a plate.
• Heat the butter in a small oven-proof frying pan until it has melted. Add the apple halves and cook
• turning once until they are brown on both sides.
• Add the sugar and calvados and stir until the sugar has melted and cook for one minute. Transfer the frying pan to the oven and cook for eight minutes.
• For the sabayon
• place the eggs
• sugar
• calvados and water into a bowl that fits snugly over a pan of boiling water. (Note: The boiling water in the pan must not touch the bottom of the bowl). Whisk the ingredients continuously until the mixture thickens to a consistency where soft peaks are almost formed when the whisk is removed.
• To serve
• place the apples on a clean plate and top with the sabayon.