- 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
- 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.