| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Williams pears. |
| 2 |
|
Golden Delicious apples. |
| 150 |
g |
Sugar. |
| 4 |
|
Pinches cinnamon. |
| 3 |
|
Yoghurts |
| 20 |
cl |
Double cream; (or creme fraiche). |
| 2 |
tb |
Flaked almonds. |
INSTRUCTIONS
1 Peel the apples and pears, leaving them whole. Arrange them in an
ovenproof dish. Sprinkle 100 g of the sugar on top, add the cinnamon
and a cup of water. Bake in the oven (gas mark 4 / 350F / 180C) for
20 minutes.
2 Remove from the oven. Allow the fruit to cool completely before
pouring off the liquid.
3 In a large bowl, mix together the cream, yoghurts and the rest of
the sugar. Pour some of this mixture into four dessert bowls, then
put a pear in the middle of each, with four apple segments arranged
around it.
4 Pour the rest of the cream mixture over the fruit and decorate with
the flaked almonds. Serve cold.
In the Middle Ages, cinnamon was added to stews and stocks, sweet
cream dishes and fricassees of poultry.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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