We borrowed a big welding torch in Evanger to burn the apples. However, the same principle applies when you use a normal gas burner. The Norwegian thing would be to use a ski burner normally used for melting ski wax (there is one in every house) – or a crème brûlée burner. The apple gets completely charred on the outside. It looks dramatic and inedible. However, an apple contains mainly water, so it is just the apple skin that gets charred. The inside is baked and the core is still raw. You can get the same effect by placing the apples in the fireplace.
Pre-heat the oven to 175 Fahrenheit (80 Celsius).
Heat the honey in a small pan and dip the rosemary sprigs in the honey so that it covers all the sides. Retain the honey. Lay the rosemary sprigs on a wire rack in the oven and dry them for 3 hours. Place a baking tray under the rack so that the honey does not drip down into the oven.
Place the apples on a fireproof surface and char them using a gas burner for 4 minutes. Cut the apples in half and serve with the honey, a rosemary sprig and a scoop of vanilla ice cream.