Slice the apples, having removed the core but not the skin. Place into an ovenproof dish, sprinkle with the sugar and add dry cider. Cover with baking foil and place into
When cool either pass through a conical strainer or a liquidiser.
Place the mixture into an ice cream machine or deep freeze until partly frozen. Add the cream, egg white and Calvados and continue to freeze. If using the deep freeze, remove the sorbet from time to time and give a good stir. Serve with slices of apple to garnish.
© 1984 All rights reserved. Published by Jon Croft.