Fregolotta, Rum, Apple and whipped cream

For 6:

- 125ml brown rum

- 50 gr + 115 gr brown sugar

- 1 tbsp honey

- 2 tbsp lemon juice

- 3 apples (Jonagold type)

- 160 gr peeled almonds (coarsely chopped)

- 150 gr plain white flour

- 1 teaspoon vanilla extract

- 1 teaspoon cinnamon powder

- ½ teaspoon ground nutmeg

- 1 tbsp finely grated lemon zest

- 300 ml double cream (high fat %)

- 160 ml olive oil

Preheat the oven to 170°

Line a baking tray with parchment paper

Grate and squeeze the lemon

In a large bowl, mix the rum with 50g brown sugar, honey and lemon juice.

Cut each apple into 8 pieces and remove the core.

Roll the fruit through the marinade and let rest in the bowl for a few hours.

The Fregolotta:

In a large bowl, mix the almonds, flour, vanilla extract, cinnamon powder, nutmeg, lemon zest, 2 tbsp cream, 125ml olive oil and 115gr brown sugar.

Mix everything until it looks like coarse crumbs.

Place on the baking tray and push out evenly until the dough is still about 1cm thick.

Bake light golden in the oven for 30 minutes.

Let cool and scoop into a sealed jar

Heat half of the remaining oil over medium-high heat in a large non-stick pan.

Fry the apple pieces, turning frequently, until they turn golden brown. Scoop out of the pan and set them aside.

Pour the marinade into a saucepan, place on a low heat and simmer and reduce for 10 min with a lid slanted over the pan.

In a bowl, mix the rest of the cream until stiff with some icing sugar.

Break up the fregolotta. Spoon the whipped cream on top of the biscuit crumbs. Place the fruit on the platter and drizzle with the reduced marinade.