Fennel and Apples
Quarter the fennel, cut out the stalk and cut into wedges. Set the fennel leaves aside.
Peel and dice the onion. Saute the fennel in hot oil. Add the onions and curry powder. Saute briefly and deglaze with the white wine. Cover and simmer for 2-3 minutes. Quarter the apples, remove the cores, cut into slices and add to the fennel. Pour in the broth and creme fraiche. Season with salt and simmer, covered, for 5-6 minutes, until al dente.
Roast the almonds, until golden brown.
Pour the calvados into the pot and season with salt and cayenne pepper. Spread on warmed plates. Serve garnished with almonds, fennel leaves, basil and dusted with curry powder.