2 pounds Granny Smith apples
2 cups apple cider
2 cups water
2 tablespoons sugar
1 teaspoon ground Bisschopswijn Mulling Spices
Peel the apples. Set aside the peel from 2 of them for the granite and reserve the peeled apples for the puree. Chop the reserved apple peel in a food processor and put it in a saucepan with the cider and water. Bring to a boil, cover loosely and boil gently for 25 minutes. You should have about 2 cups of, adjust with water if necessary. Add the sugar and spices. Mix well to dissolve the sugar. Pour the mixture into a bowl and place in the freezer for a few hours, stirring the mixture occasionally with a wire whisk. When it turns into slush or frozen crystals it is ready to serve.
½ cup maple syrup
1 teaspoon vanilla extract
¼ cup water
¼ cup sour cream
1 pinch ground Bisschopswijn Mulling Spices
Halve and core the peeled apples and cut into slices. Put them in a sauce pan with the maple syrup, vanilla, spices and water. Bring to a boil partially covered, and boil gently until soft. Let cool to lukewarm. Add the sour cream and mix to cover the apples. Refrigerate until cool.
When ready to serve, spoon ¼ of the apples into a glass dessert dish. Top with the granite and serve.