Bread pancake with pear and apple compote

Ingredients for 2 servings:

• 3 stale rolls
• 3 eggs
• 3 tbsp sugar
• 10 g clarified butter
• Powdered sugar for dusting
• possibly raisins or cranberries
• 300 ml cider
• 200 g apples, fresh
• 200 g pear(s), fresh
• 10 g honey (lavender honey)
• ½ lemon(s), untreated, zest
• ½ tsp cinnamon powder
• 1 pinch(s) nutmeg, freshly grated
• 20 g walnuts, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a Bavarian delicacy

Tear the yesterday’s rolls into very small pieces (the smaller the better). Whisk the eggs with the sugar and pour over the rolls. Fold in carefully, taking care not to press them together. Melt the clarified butter in a hot pan, add the rolls, and reduce the heat by 1/3. The Schmarrn will now be crispy on the outside and soft on the inside. Tip: Mix a little cinnamon and 20g cranberries or raisins into the Schmarrn mixture. Finally, dust the Schmarrn with powdered sugar. To make the pear and apple compote, bring the cider to a boil in a saucepan. Wash and core the apples and pears, and cut them into walnut-sized pieces. Add the fruit to the boiling cider and simmer over medium heat for 10 minutes. Finally, season with honey, lemon zest, cinnamon, and nutmeg. Mash the cooked fruit with a potato masher until smooth. Just before serving, stir in the coarsely chopped walnuts or sprinkle over the top and serve warm. Tip: Simply make a little extra of the recipe. Pour the finished, warm pear and apple compote into hot, rinsed jars, screw on the lid, and turn upside down for 1 hour. Done!