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Title: Apples Poached With Calvados & Glazed With A Sabayon Sauce
Yield: 1

Ingredients

      1 md sized apple; (per portion)
      1    sugar syrup; half part
           -sugar, 1
      1    ; part wine and a
      1    ; touch of lemon
      1 oz calvados
 
  --------------------------SABAYON SAUCE-------------------------------
      1 lb sugar
    1/2 pt egg yolk
      1    tuille paste
      8 oz caster sugar
      4 oz butter
      7 oz egg whites
      8 oz flour
    1/4 pt whipping or double cream
      1    ready prepared blackberry
           -sorbet

Instructions

Peel, core and quarter apples. Poach gently in sugar syrup for approx 10
minutes. Remove with perforated spoon and splash with calvados (to
taste).

Sabayon sauce:

Boil sugar with a little water in a saucepan (116-117C) until a soft ball.
This takes about 20 minutes. (If it is overheated and then added to the
egg mixture all you will get is cream caramel.)

Whisk egg yolks in electric mixer until light and fluffy (2 minutes).
Once all the sugar is in then whisk on high for 1 minute until the yolks
are light again

Prepare tuille paste (8 minutes):

Soften butter, beat in sugar, add white flour (carefully sieved) in a
bowl. Mix all three together and then add egg whites a quarter at a time.
Work together for several minutes until it has formed a smooth mixture.

Spread thin circles onto a baking tray coated in silicone paper with
either a palette knife or template. Then transfer to a hot oven to bake
for a few minutes until lightly brown. Immediately remove from sheet and
create required shape by using a mould. It is very important to do this
quickly as it becomes crisp very soon afterwards.

To assemble:

Fan out apple quarters by slicing each quarter and arrange on a plate.
Take Sabayon sauce and add three parts sauce to one part whipped cream.
Add cream right at the last minute.

Coat apples and glaze either under a hot grill or with a blow torch. It
gives it a lovely taste and a beautiful finish.

Make a perfect ball of blackberry sorbet and place in prepared basket.

Place basket top centre of plate and garnish with mint leaves and optical
sugar cane.

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