Apple soup

1.

Mix 3 tablespoons of apple juice and cornstarch until smooth. Bring the rest of the apple juice and white wine to the boil with the anise star, sugar, cinnamon stick, lemon juice and amaretto. Add the cornstarch while stirring and bring to the boil again.

2.

Wash the apples and cut out the core. Cut the apples into wafer-thin slices and cook in the soup over a low heat for about 5 minutes. Season again to taste. Serve hot or cold decorated with amaretti and mint as desired.