2 apples, med. size Golden Delicious
1/2 c. brandy
3 c. water
1 c. sugar
2 tsp. cinnamon, ground
2 tsp. cloves, ground
Juice & zest of 1 lemon
Juice & zest of 1 orange

1. Place all ingredients in a saucepan, bring to a boil then reduce to a slow simmer.

HAZELNUT STUFFING:

15 to 20 hazelnuts, shelled & toasted
2 tbsp. cream cheese (or butter if you prefer)
2 tbsp. brown sugar

1. Place all ingredients into a food processor, process on high until it starts to form a paste. Obviously, it will be a bit easier to do this with a larger quantity of ingredients to make more apples.

2. Fill each apple until the stuffing is level with the bottom of the apple.

NOTE: TOASTING THE HAZELNUTS - Place the nuts on a sheet pan and into a 375 degree oven until nicely brown. Then place the nuts on a dish towel and rub them together to remove the skins.

CREME ANGLAISE:

1 c. milk
1 c. heavy cream
3/4 c. sugar
1 tsp. pure vanilla extract
5 egg yolks

1. Place the egg yolks and 1/2 of the sugar into a mixing bowl along with the vanilla, whip together enough to blend all ingredients well.

2. Place the milk, cream and the remaining sugar in a saucepan over high heat, bring it to a boil.

3. Pour the hot liquid into the egg yolk and sugar mixture slowly whisking continuously until smooth. Then return the mixture to the saucepan and back on the stove this time over medium-low heat. Stirring continuously with a wooden or stainless steel spoon until the sauce starts to thicken. Be sure not to allow the sauce to boil or you will cook the egg yolks and ruin the sauce, the point you want to find is just under a boil when you can see the top of the sauce kind of shake but NO BUBBLES ARE TO BREAK THE SURFACE.

4. Have a mixing bowl ready that is sitting in an ice bath which will cool the sauce as quickly as possible, stir once in a while while cooling then refrigerate until serving time.

ASSEMBLY, THE FINAL STEP:

Apples - poached, drained, cooled & stuffed
Puff Pastry - frozen sheets or squares available in most grocery stores frozen pastry section or home made if you prefer
Creme Anglaise - chilled
Vanilla or hazelnut ice cream - for garnish
Fluted strawberries - for garnish
Whipped cream - for garnish

1. Try to get the puff pastry in squares usually 5 x 5 inches they are just the right size, if unavailable the sheets can easily be cut into squares. Allow the pastry to thaw out completely or it will break when wrapping the apples.

2. Cut a tiny slit in the center of the square so the stem can fit through, then fold each corner of the pastry until they just overlap at the bottom of the apple, pinch them together. Try to leave air holes at the gaps that the corners will leave so that steam can escape while baking. Steam can cause the pastry to break open from the pressure.

3. From the excess pastry cut small leaves out and place them at each stem (2 per apple will do) for decoration.

4. Mix an egg wash (1 egg yolk and 1 tablespoon water, beaten well) and using a pastry brush coat the entire apple including the leaves well then put them on a sheet pan and bake for 20 minutes at 400 degrees or until golden brown.

5. To serve the apples, spoon out some of the creme anglaise on to a dessert plate then place the apple in the center. Place a scoop of ice cream (2) on opposite sides of the apple and the same with the 2 fluted strawberries, lastly make a small rosette of whipped between each scoop of ice cream and each strawberry. Serves 2.