– 4 red apples
– 1 liter of milk
– 12 egg yolks
– 150 g of sugar
– 250 g of Jijona turron
– 1/2 cinnamon stick
Cut the apples in half, core them, and place them on an oven-safe tray with water and sugar to cover ¼ of the apples. Bake for 45 minutes, then remove and let cool.
Prepare the pastry cream with milk, egg yolks, sugar, cornstarch, cinnamon, and lemon. Strain it and add the previously crumbled turron. Fill the apples with this cream. Then, caramelize the sugar with a brûlée torch.
Reduce the apple cooking juice to ¼ of its volume and pour it into the bottom of the dish. Serve warm.
