Small funeral pyres

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, quarter, core and cut apples into small cubes. Sprinkle with lemon juice. Heat apple juice in a pot and steam about 1/3 of the apple cubes in it with 50g sugar and cinnamon stick for about 5 minutes. Take out the cinnamon stick and puree the apple cubes with the blender. Bring the puree to the boil, stir in the remaining apple cubes and let it stand for a short time.

2. 2

   Grease casseroles (approx. 18 cm Ø; 400 ml content) and smooth down the apple compote. Cut the yeast plait into approx. 1 cm thick slices and place them on the apple compote. Cut the vanilla pod lengthwise and scrape out the pulp. Stir milk, eggs, 50 g sugar and vanilla pulp until smooth, pour onto the yeast plait. Sprinkle with almond flakes. Bake the "pyre" in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes until golden brown. In the meantime, steam apricots with juice, white wine, remaining sugar and vanilla pod for about 10 minutes. Then remove the vanilla pod and puree the apricots in the juice. Stir the pudding powder with a little water until smooth. Bring the apricot sauce to the boil and stir in the pudding powder.

3. 3

   Bake the "pyre" in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes until golden brown. In the meantime, steam apricots with juice, white wine, remaining sugar and vanilla pod for about 10 minutes. Then remove the vanilla pod and puree the apricots in the juice. Stir the pudding powder with a little water until smooth. Bring the apricot sauce to the boil and stir in the pudding powder. Dust the "pyre" with icing sugar. Add sauce extra

Nutrition Facts

KCAL
800 kcal

CARBS
111 g

FATS
27 g

PROTEINS
19 g