DIRECTIONS

1. Wash the apples well and using a small knife, remove the apple’s core, do not peel
2. Slice apples into 4 round slices each
3. In a deep pan sauté apple slices in Horio soft salted with cow butter until they have a golden color
4. Sprinkle the sugar onto the apples and continue sautéing for 2-3 more minutes
5. Remove the apple slices and set on a platter
6. In the pan, add the cognac and mix well
7. Then, add the milk cream and stir quickly so that a homogeneous mixture is formed
8. Pour the mixture onto the apples and sprinkle the minced walnuts

You can serve with a scoop of chocolate or kaimaki ice cream.