The day before, place the sultanas in a bowl with the calvados and cider mix and leave to macerate overnight in the refrigerator. Peel the apples and chop them into small cubes of around half a centimetre. Brown the apples in a frying pan over medium heat, with the butter, tablespoon of lemon juice, lemon peel (cut into in chunky strips!) and cinnamon until tender. Remove from the heat and discard the lemon peel (hence the chunky strips!). Leave to cool, then add the honey and sultanas. You can now use this base: A) To prepare Normandy-Style Verrines – In a cold bowl, whip a carton of single cream (25cl) until stiff, then add the apple mixture. Place the preparation in verrines, garnish with flaked almonds and serve immediately. B) As a crumble base – Just mix together 200g of plain flour, 125g of butter and 125g of sugar (50g of powdered almonds for a richer crumble) and sprinkle on top of the apple base in an ovenproof dish. Cook in the oven for 20 minutes at 180°C.
Tips :
You can use the remaining calvados/cider mix to prepare an accompanying syrup (by adding sugar and butter).
Presentation :
You can also serve your crumble with crème fraîche or whipped cream.