Apple Gratin with Vanilla Sauce

Mix coarse meal and Zucher, add butter in flakes and crumble everything together into crumbles, then put to cool.

Remove skin from apples and cut into wedges, remove core. Place apple slices in a gratin dish.

Gently heat the orange juice and juice of one lemon with the honey until the honey has dissolved. Pour evenly over the apples. Spread the coarsely chopped walnuts and the crumble evenly over the apples as well.

Bake at 175 °C for 40 minutes.

For the sauce, slit the vanilla pods lengthwise, scrape out the pulp. Heat the pulp, milk, pod and honey gently. At low temperature, gently bubble for 2-3 min. Remove the pod from the milk.

Stir egg yolks through with a little bit of hot milk, then pour leisurely into the no longer boiling milk. Heat mixture, stirring throughout, until sauce thickens. Place sauce in iced water and whisk until cooled.

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