Pudding from kinoa seeds with caramel apples and calvados

Ingredients:

0.5 cups of kinoa seed, 2 cups of milk, 1 cup of water, 20 g of butter, 4 tablespoons of cream, 4 apples, 1 tbsp. of Calvados, vanilla pod, sugar, salt – to taste.

Cooking method.

Kinoa pour with water and milk, bring to a boil, add a pinch of salt and a vanilla pod, cut in half. Boil on low heat, stirring occasionally. After 20 minutes, the porridge thickens, and the kinoa becomes soft. Ready porridge spread into jars and pour cream instead of butter. Fry the nuts in the oven at 200 ° C. Melt the sugar over low heat. When it becomes liquid, add the fire and wait until the sugar becomes a caramel shade. Remove from heat, add butter and stir. Put in the caramel diced apples and return to the fire. Put out a few minutes, at the end add calvados and pour warm sauce over the porridge. Sprinkle with fried nuts.