1. Peel the apple and dig out the core.
2. Prepare a saucepan (about 18cm in the pot and 14cm in depth), add 2/3 of the water, it is best to cover the apples; add 5Tbs of brown sugar; a bag of black tea; 2Tbs of cinnamon powder, put the apples, and close the lid. Bring the water to a boil on high fire, then simmer for 2 hours on low heat; turn off the heat, wait for it to cool, put it in the refrigerator, and soak for 1 night.
3. Prepare a soup plate, take out the soaked apples and place them in the middle of the plate, until 5Tbs of syrup of apples comes out, stir 1Tbs of honey, and pour on top of the apples.
4. Whip the cream, if it is canned, shake it evenly and garnish to the top of the apple; sprinkle with caramel, garnish with vanilla or mint, and finish.
