Gratineed Oysters with Diced Apples in a Calvados Sabayon
- 1 c Heavy cream
- 3 Egg yolks- lightly beaten
- 2 tb Calvados
- 16 Oysters in the half shell
- 2 Apples- peeled and finely
- - diced (reserve in cold
- - water with the juice of
- 1 Lemon
- In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or until it is softly whipped.
- Add the egg yolks and the Calvados, and whisk them in.
This page is made by Pascal Meijer