Veiled Peasant Girl

Dessert

This dish of stewed apples and pears, breadcrumbs, spices and cream is one of Norway's best-loved traditional desserts (the name is the topic of various origin stories). This version is from Christl and Lisa Schauflinger of the Schauflinger Inn in Austria, and is one of the most popular desserts with their guests.

Veiled Peasant Girl

Ingredients (6 servings)
4	slices	black bread, cubed
1	tablespoon(s)	butter
20	g	walnuts, chopped
2		cooking apples
2		ripe but firm pears
		juice of 1 lemon
1	piece(s)	cinnamon bark, 3–4cm
3		cloves
2	tablespoon(s)	caster sugar
2	tablespoon(s)	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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