pepper, freshly ground 1 1/2 ounces Gruyere cheese 1 ounce cheese, 'vacherin de fribourg'- 2 1/4 pounds apples 1 whole clove 1 whole vanilla bean, split 4 1/4 ounces granulated sugar 1 whole stick cinnamon 1/8 cup water 1
lemon juice, (optional)
Directions: Macaroni and Potatoes: Boil the potatoes in their skin. Let cool. Peel onions and cut into thin slices. In a large frying pan heat the butter and saute the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in. Apple sauce: Peel and core apples. Cut into small pieces. In a saucepan bring water and sugar to a boil. Add the apples and the spices. Cook until tender, remove the spices and puree in a blender. Return to saucepan, bring to a simmer and let the liquid evaporate somewhat. Correct seasoning with a few drops lemon juice and sugar as necessary. Serving: Arrange the macaroni and potatoes mixture in the center of each (heated) plate, pour the sauce all round, sprinkle with some grated cheese.