Gratineed Oysters with Diced Apples in a Calvados Sabayon

Directions

Mix lemon juice and diced apples with just enough cold water to wet.

Set aside.

In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or until it is softly whipped.

Whisk in the egg yolks and the Calvados.

In each oyster half shell, place a spoonful of diced apple.

Place the oyster meat on top.

Cover it with the cream mixture.

Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or until the cream mixture is golden.