Apple ring Brillat-Savarin, or bordure de pommes Brillat-Savarin, is a French dessert of a savarin cake whose middle ring is filled with stewed apples in a rum-flavored crème pâtissière, and then garnished with apple halves poached in vanilla syrup and coated with reduced apricot, walnuts, candied cherries, and candied angelica.
It is named in honor of Jean Anthelme Brillat Savarin, the famed French gastronomic writer.