Recipe for Roasted Apples with Lemon Thyme, Crispy Coconut-Chestnut Leaves

For the roasted apples: Peel the apples and place butter, brown sugar, and sprigs of lemon thyme on top. Put in the oven at 180°C for about 45 minutes, basting with butter regularly. Remove from the oven once the apples are cooked.

For the crispy leaves: In a mixing bowl, place the butter, chestnut flour, coconut, granulated sugar, and egg whites. Then, spread the mixture onto a baking sheet and use a stencil to create small leaves. Bake in the oven at 160°C for about 10 minutes. Once cooked, remove from the oven and dust with powdered sugar. Serve with warm or cold apples.

To finish, ENJOY WITH A GLASS OF THE RESERVE WINE.