Cut around top of apples as for a lid and then bake in an oven of 175 °C for approximately 30 minutes. Leave to cool and then gently scoop out flesh and discard. Take care not to make any holes in the apples.

Bring the milk and vanilla pod to the boil and then remove from the heat.

Melt the gelatine in a small pan and in another pan warm the milk and sugar until the sugar has dissolved. Combine the gelatine and then strain into the cream. Remove the vanilla pod and stir in the Calvados.

Pour the mixture into the hollow apples and store in the fridge to set for about 2 hours.

Make a caramel and gently spoon on the outside of the apples.