Mix the fennel, apple, sage and oil, transfer to a baking tray lined with baking paper.
Approx. 25 mins. in the centre of an oven preheated to 200°C.
Heat the oil in a pan. Sauté the shallot, add the fennel, apples and sage, cook for a further 5 mins. Pour in the apple wine and water, season with salt. Bring the soup to the boil, cover and cook over a medium heat for approx. 30 mins. until soft. Pour in the cream, blend until smooth. Add the topping.