Core the apples with an apple corer, then peel and cut diagonally into slices a good 1 cm thick. Bring the cider, water and honey to the boil. Cook the apple rings side by side in portions at low temperature for about 4 minutes. They must not fall apart. Remove the apple rings and spread them evenly on dessert plates.
Put the raisins in the cooking broth form and cool. Break the rusks into small pieces and crumble them medium-fine with an electric chopper. Moderately heat the butter in a frying pan. Fry the rusk and the pine nuts in it. Fold in the sugar and caramelize briefly. Remove from heat and fold in the spices. Leave to cool.
Whip the whipped cream until semi-stiff. Spread the onion mixture evenly over the apples. Spoon the raisins with the gravy on top. Place a tiny bit of whipped cream on each unit and a teaspoon of jam in the center.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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