Braised Rum Apple with Vanilla Ice Cream

Roast almond flakes in a frying pan without fat until golden brown all over, remove from frying pan and cool. Remove the skin from the apples, cut out the core with an apple corer and cut the apples in half diagonally. Butter a frying pan not too hot, put the apples in and turn well in the butter to the other side, mix sugar with cinnamon and sprinkle it over the apples from each side. Fry lightly, turning frequently. Pour white wine and rum, boil liquid until a little creamy and steam apples in it, turning often, until just tender. Divide the still hot apple halves evenly on serving plates, pour the roasting juices over them, sprinkle with flaked almonds and serve each with 1 scoop of vanilla ice cream.

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