Pineapple – banana – pots with nut crust

Ingredients for 2 servings:

• 400 g pineapple, fresh, prepared
• 1 tsp butter
• 1 banana(s), large, ripe
• 3 tbsp sour cream
• 1 egg(s)
• 2 tsp lemon juice
• ½ tsp lemon zest
• 2 packets of vanilla sugar
• 1 tbsp sugar, brown
• 2 tbsp hazelnuts, chopped
• 1 tsp cinnamon
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove all the hard eyes from the peeled pineapple. Then cut into 8 thin slices. If you don’t have a pineapple cutter, remove the hard center part after chopping it up with a small paring knife. Grease a baking dish with butter. Place the pineapple slices next to each other or 4 slices on top of each other in ramekins, staggered like bricks. Mash the banana with a fork. Mix with sour cream, egg, lemon juice and zest, and vanilla sugar. Spread the banana glaze over the pineapple slices. Mix together the sugar, hazelnuts, and cinnamon and sprinkle on top. Bake in a preheated oven at 200°C (180°C fan-assisted oven) for 18-20 minutes until golden brown. The dessert is served hot from the oven.