Dessert

For 6 people:
- 500 g of Cox's orange pippins
- 50 g of butter
- 210 g of sugar
- 20 cl of Chablis
- 5 cl of Marc de Bourgogne
- 6 eggs
- 40 cl of cream
- 30 cl of milk

1 - Peel and core the apples and cut them into six. Fry with 50 g of      butter and 100 g of sugar - let them caramelise without losing their      firmness, then use the Marc de Bourgogne as a flambé. When the      apples are cooked, remove from the pan and set aside
2 - Lightly beat the eggs in a large bowl with 110 g of sugar. Blend in      the 20 cl of Chablis, 40 cl of crème fraîche and 30 cl of milk.
3 - Pre-heat the oven to 150°C (th.5). Select a round baking tin of      around 22-cm diameter. Pour in half of the egg mixture, lay out the      pieces of apple then pour on the rest of the egg mixture. Cook this in      the oven for 35 minutes.
4 - This dessert can be served with vanilla custard.