Veiled Peasant Girl

Veiled Peasant Girl

© Ian Ehm

Veiled Peasant Girl

Veiled Peasant Girl

© Ian Ehm

Veiled Peasant Girl

Ingredients (Serves 6)

4
slice
black bread, cubed
20
g
walnuts, chopped
1
tablespoon
butter
2
cooking apples
2
ripe but firm pears
juice of 1 lemon
1
piece
cinnamon bark, 3–4cm
3
cloves
2
tablespoon
caster sugar
2
tablespoon
vanilla sugar
250
g
fresh curd cheese
250
ml
whipping cream

Preparation:

  • Put the bread cubes and walnuts in a pan with the butter and cook over a medium heat, stirring occasionally, for about 5 minutes.
  • Meanwhile, peel, core and chop the apples and pears and sprinkle with lemon juice to prevent browning.
  • Cook the fruit in a pan with a dash of water, the cinnamon, cloves, 1 tablespoon caster sugar and 1 tablespoon vanilla sugar. Stir occasionally until the apples break down, 10–15 minutes. Leave to cool.
  • To make the topping, mix the curd cheese and the remaining sugar and vanilla sugar in a bowl.
  • In a separate bowl, whip the cream until stiff peaks form, then gently fold into the curd mixture.
  • To serve, layer the bread and nuts (save some chopped nuts to garnish) and the stewed fruit in serving glasses. Top with the cream and sprinkle over the reserved nuts.

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