PREPARATION
Put all the ingredients for the stock in a saucepan and bring to the boil. Poach the apples in the stock for about 6-8 minutes (depending on the size), take them out and rinse in ice water. Allow the stock to cool slightly. Let the apples stand in the tepid stock until serving. For the caramel sauce: caramelize the sugar with the butter, pour in the cream and allow to evaporate until the sauce has thickened. Season with apple schnapps. Mix the cranberry jelly with the hazelnuts. Remove the apples from the stock and fill with the cranberry jelly mixture. Put the caramel sauce on four plates. Place the stuffed apples on top. Sprinkle with hazelnuts and powdered sugar; garnish with mint.
Tip: serve with a scoop of vanilla ice cream.