Place the sliced apple in the water and cook gently until soft, then strain off the excess liquid. Put aside. Grill the pork medallions on a moderate heat for 6-8 minutes on each side. Heat the oil in a frying pan and gently cook the shallots until they are soft but not coloured. Mix the shallots with the apple slices and combine it with the creme fraiche before pouring over the grilled medallions. NOTES : It is traditional to add apples to pork, by adding the creme fraiche it makes a creamy sauce.