1 Peel and core the apple. Cut into 4 slices and sprinkle with sugar. Marinate the currants in 0.5 dl of cognac or calvados. Sauté the apple slices in butter on a moderate heat until just soft. Remove and keep warm.
2 Sprinkle the cheese slices with flour and dip in the whisked egg. Coat with the grated hazel nuts and briefly fry on both sides in the remaining butter. Pour the remaining calvados/cognac marinade on the cheese slices and flambé. Serve on plates.
3 Put the apple slices back in the pan, add the marinated currants and apple juice and reduce to a syrup. Lay them on the cheese slices, garnish each one with a cocktail cherry and serve immediately.