Apple with Merano Cream

Peel the apples, halve them and remove the cores.

Place the apple halves in a pot, sprinkle with 2 tbsp sugar and pour in the white wine. Cover and simmer over low to medium heat until soft.

Whip the cream until stiff peaks form and keep chilled.

Whisk the egg yolks with sugar and the vanilla seeds until the mixture is lighter and creamy.

Stir in the rum and gently fold in the whipped cream.

Arrange the stewed apple halves in dessert bowls and cover them with the Merano cream.

Lightly sprinkle with cinnamon and, if desired, decorate with an almond.