Trou normand

Method

1. 1 Cook peeled apples with sugar, apple cider, vanilla, and lemon juice for 12 minutes until soft.
2. 2 Blend and strain the mixture to create a very smooth purée, then let it cool completely.
3. 3 Freeze for 6 hours and stir with a fork every 90 minutes to break up the mixture into loose crystals.
4. 4 Pour in the cognac only after the ice has frozen; adding the liquor too early will prevent the mixture from setting.
5. 5 Served in small glasses as a mid-course snack — trou norrand means Normandy hole, this dish is meant to be a light appetizer between two main courses.