The Apples, Pecans, Cake Mixture and Meringue

8 apples (of your choice), peeled, cored, cut into 12 wedges

2 Tbsp. sweet butter

1 lemon, juiced

½ cup pecan pieces

¼ tsp. ground cinnamon

¼ cup Calvados (apple brandy)

4 eggs

¼ cup granulated sugar

1/3 cup cake flour, sifted

Pre-heat baking oven to 375°

At high heat sauté apples with butter and lemon juice until golden. Add pecans, cinnamon and flambé with Calvados.

Cake Mixture - Separate eggs. Set aside whites. In large mixing bowl, whisk egg yolks and two Tbsp. sugar, until mixture appears white. Combine with sifted flour. Mix well until fully incorporated.

Meringue- Whip egg whites to soft peaks. Add two Tbsp. sugar. Whisk until firm. Fold meringue with cake mixture gently with a rubber spatula.

Caramel

½ cup sugar

3 Tbsp. sweet butter

1 Tbsp. water

In 10" round cake pan, at medium heat, combine sugar, butter & water. Cook until brown. Allow to cool two minutes.

Assembly

Place sautéed apples and pecans in bottom of cake pan. Pour cake mixture on top. Bake approx. 25 minutes, or until paring knife inserted in center comes out clean. Remove from oven. Let stand 15 minutes. Place cake pan over high heat for approx.10 seconds to liquefy and loosen caramel. Place large serving platter on top of cake pan. Carefully quickly invert platter and cake pan. Remove cake pan. ET VOILA!.

Presentation

8 mint sprigs

8 petite cinnamon sticks

splash Calvados

Place slice of warm cake in center of dessert plate. Splash with Calvados. Garnish plate with cinnamon stick, mint sprig and why not…a big scoop of vanilla ice cream