PREPARATION

  1. Peel the apples, remove the core and cut the apples into pieces.
  2. Mix pieces of apple in a pan with ginger, vanilla seeds, 2 tablespoons sugar and wine.
  3. Bring to the boil and simmer gently for 10 minutes. Stir to a loose compote, add some sugar if necessary.
  4. Let the compote cool down.
  5. Grind in the food processor 50 grams of almonds to fine flour.
  6. Chop the remaining almonds into pieces.
  7. Roast almond pieces in a dry frying pan until golden brown.
  8. Remove the pan from the heat and stir 1-2 tablespoons of sugar through almonds.
  9. Stir until the pieces of almond are covered with a layer of melted sugar.
  10. Transfer the almonds to a plate and let them cool. If they stick together very well, chop them into pieces.
  11. In a bowl, stir in whipping cream with almond flour and 2 tablespoons sugar. Whisk this mixture with the hand mixer until stiff.
  12. Spoon apple compote into 4 glass jars and spoon the almond cream on top.

Garnish with the sugared almonds.