Turn up garnish. Cut the peeled apple into wedges, put them through a batter made of the remaining ground flour, peanut flakes, white wine, two egg yolks and beaten egg white and bake in deep fat until done. Caramelize the blueberries in sugar, extinguish with red wine, add vanilla sugar and a dash of Calvados and arrange in a deep dish.
Arrange the baked apple slices on the blueberry ragout and decorate with powdered sugar and mint leaves.
Our tip: Use high-quality red wine for an especially fine taste!
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