Ingredients

• 6 apples
• 350 g vanilla ice cream
• 100 g granulated sugar
• 40 g butter
• half a lemon
• Cointreau liqueur
• 4 macaroons
• cinnamon

For the recipe of caramelized apples to ice cream, melt the butter in a casseruolin of stainless steel or copper, then add the sugar, stirring. Turn it over, always on the fire, with a fork at the tips of which is half a lemon until the mixture is brown.
Pour half a glass of liqueur and flambé (ignite the vapors of alcohol), tilting the saucepan to the gas or a match. Mix the bottom obtained and put the apples, peeled, washed and cut into wedges. Cook for about 5 minutes. Divide the apples into 6 dessert saucers and garnish each dish with 3 scoops of ice cream. Sprinkle with the cooking base and sprinkle with the crumbled amaretti.
Complete each portion with a pinch of cinnamon.

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