Here’s an interesting and uniquely Danish approach to apple desserts. Is it a pie? A cake? A pudding? Whatever you decide, this special treat is sure to please!
- 1 cup fresh breadcrumbs
- ½ cup white sugar
- ½ cup hazelnuts
- 1 pound cooking apples
- 1 lemon
- 3 tablespoons honey
- 3 tablespoons caster sugar
- 1 egg white
Combine the breadcrumbs and whiute sugar on a non-stick pan. Set to low heat. Cook gently, stirring as you go until the micxture is a golden brown. This should take about 4 minutes or so. Transfer to a bowl.
Chop the hazelnuts, toast them slightly, then set them aside.
Peel, core, and slice the apples. Grate the lemon for lemon zest, then juice it. To get more juice out of it, first prick the skin with a fork then mirowave it for 15 to 20 seconds.
Mix the apples, honey, and lemon juice. The lemon juice will prevent the apples from discoloration. Transfer this mixture to the frying pan, and cook for 10 minutes on low heat.
When the apple slices have gone soft and pulpy, break them up with a spoon. Beat this mixture up further into a thick puree with a wooden spoon, and set aside to cool. If you wish to add brandy or any kind of liquer you wish, do so now.
In a separate bowl, combine the caster sugar and egg white and whip until it forms stiff peaks. Fold this into the apple puree.
Prepare several small glass bowls. First spoon some of the apple mixture into each bowl, then top with the bradcrumbs. You may layer this to give it visual appeal. Serve, and enjoy!