1. In a saucepan, cook the apple pieces over low heat, keeping the skin on. Cover and simmer for 15 minutes.

2. Strain the mixture to recover only the puree, pink thanks to the skin. Let cool.

3. In a blender, puree the tangerines and their juice.

4. Fill the molds with tangerine puree halfway and place in the freezer until hardened. Repeat the operation with the apple puree, then place the wooden stick in the center and freeze overnight.

The delicious apple is a sweet variety, so it’s not necessary to add sugar.