Tip: Process apples immediately after peeling so that they do not turn brown.
Peel apples, remove core and cut into rings about 1.5 cm thick. Grill briefly on both sides on the broiler, then place in an aluminum baking dish.
Sprinkle with raw sugar, add Calvados and flambé. Pour the half cream over it and cook briefly, arrange the apple slices on plates and pour the calvados sauce over them.
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