Baked Apple in Orange Caramel Jelly

Rinse apples well, remove core and cut into small 2 cm pieces and sprinkle with juice of one lemon.

Peel the orange with a kitchen knife except for the flesh, remove the fillets and cut into pieces like the apples.

Soak gelatin in cold water.

Heat oil in a frying pan and fry apple pieces in it, put apple pieces with oranges in a sufficiently large bowl.

In the same frying pan, add sugar form and lightly to caramel, extinguish with apple juice and orange juice, simmer briefly on low heat until the sugar has dissolved, then remove from heat and add the squeezed gelatin to dissolve.

Add Grand Marnier and sherry and let everything cool down a little bit.

Place mixed apple-orange pieces in a container or mold and pour the fruit-caramel stock over them.

Place in refrigerator to chill for four to five hours.

Serve:

Remove apple terrine from mold, cut into tranches and bring to table with cold vanilla sauce.

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