pyre

Ingredients for 4 servings:

• 1 pack of rusks
• 4 m.-sized eggs
• 1 cup whipped cream, reduced fat (~200 ml)
• 400 ml milk, 1.5% fat
• 3 tsp cinnamon powder
• 2 large apples (firm sour ones)
• 2 large pear(s), firm
• Raisins (pickled rum raisins)
• Sweetener (granulated sweetener)
• 2 tsp lemon zest, grated

Instructions

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

for diabetics and connoisseurs who watch their figure

Peel, core, and slice the apples and pears (don’t slice too thinly, as this will keep them juicier and give them more bite). Whisk the milk with the heavy cream, eggs, sugar, cinnamon, and lemon zest (using a hand mixer if necessary). Line a baking dish with a large sheet of parchment paper, leaving enough to cover the surface. Soak a portion of the rusks in the egg mixture for about 1 minute, then layer them on the bottom of the dish and top with fruit. Sprinkle with rum raisins, if desired. Repeat the process and finish with a layer of rusks. Pour the remaining egg mixture over the rusks and cover with the excess parchment paper. Bake at 170°C (350°F) for 40 minutes, then uncover and bake at 140°C (285°F) for about 15 minutes until crispy. Tastes delicious with vanilla sauce, wine foam sauce, or mascarpone cream (the latter only if you’re not watching your calories).