© Ian Ehm

Apple and pear casserole with ricotta and fig marzipan

Yesterday's plaited bun becomes today's casserole. A fruity, sweet and fluffy delight!

Falstaff Editorial Team

Cooking time: 00:50

5 pears (Williams)
5 apples (Boskoop)
200 g plaited bun, old
1 egg
100 g whipped cream
1 teaspoon(s) cinnamon
1 teaspoon(s) cardamom
2 tablespoon(s) marzipan
100 g figs, dried
100 g almonds, roasted
juice and zest of 2 oranges
250 g ricotta
  • Core the apples and pears and cut into slices about ½ centimeter thick. Cut the old Striezel into slices of the same width. Mix the egg, whipping cream, cinnamon and cardamom and soak the old plaited bun in it.
  • Alternate layers of apples, pears and plaited bun in a baking dish and bake in the oven at 180 °C fan oven for 40 minutes.
  • Mix the marzipan, figs, almonds, orange juice and zest. Serve the casserole with a few dollops of ricotta and the marzipan-orange paste.

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Falstaff Editorial Team
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