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1
Preheat the oven to 375u00b0F.
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2
Line a baking sheet with parchment paper and set aside.
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3
Combine the brandy, sugar, and 11/2 cups water in a medium saucepan and cook over medium heat until the sugar has dissolved.
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4
Add the lemon, cinnamon, star anise, and apples and simmer until the apples are tender, about 5 to 7 minutes.
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5
Remove the apples from the sauce and set aside to cool.
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6
Strain the mixture and return the liquid to the pan.
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7
Reduce the mixture until it heavily coats a spoon, about 5 to 7 minutes.
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8
Place the apples cut side down and slice the apples crosswise halfway into 1/4-inch thick slices, keeping the apple intact.
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9
Cut six 3-inch rounds out of the puff pastry sheet.
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10
Place the puff pastry rounds on the baking sheet.
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11
Place the flat side of the apple on top and drizzle the apple with the reduced poaching syrup.
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12
In a bowl beat the egg with 2 tablespoons of water until light and pale and lightly brush the pastry edges with the egg wash. Bake until the apples and the pastry are golden brown, about 15 to 18 minutes.
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13
Heat the sugar and 2 tablespoons of water in a non-reactive pan stirring constantly until the sugar is caramelized (amber colored), about 5 minutes.
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14
Remove the sugar from the heat and add the cream, butter, and fennel seed.
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15
Stir until well incorporated.
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16
The caramel can be made ahead and kept refrigerated for up to 1 week.
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17
To reheat, place the caramel in a small saucepan and heat until warm and melted.
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18
Place each warm galette on a plate, add a scoop of vanilla ice cream, and drizzle with the Fennel Caramel.
