Ingredients

• 85g/3oz butter
• 2 tbsp caster sugar
• 3 apples
• cored
• quartered
• ½ lemon
• juice and zest
• 1 tsp vanilla extract
• 1 slice white crusty bread
• icing sugar
• to dust
• 2 duck egg yolks
• 2 tbsp caster sugar
• 1 tbsp cognac
• 2 tbsp water
• vanilla ice cream
• to serve

Directions

• For the caramelised apples
• place 70g/2½oz butter and all the sugar into a frying pan and heat gently until melted together and combined.
• Add the apples and a squeeze of lemon juice
• vanilla and lemon zest and cook gently for five minutes
• or until the apples are beginning to turn golden. Set aside and keep warm.
• Melt the remaining 15g/½oz of butter in a clean small frying pan
• add the slice of bread and fry for two minutes on each side. Dust with icing sugar and fry for another minute on each side.
• For the sabayon
• place the egg yolks
• caster sugar
• brandy and water into a small heatproof bowl that fits snugly over a pan of gently simmering water. Whisk continuously until thickened. Add more water if the mixture is too thick. It should be the consistency of double cream.
• To serve
• place the sugared toast onto the base of a plate and pile the apples on top. Spoon on a dollop of ice cream and pour over the sabayon.