Recipe Tip: Veiled Peasant Girl
Top Recipe for 6 Persons. All ingredients and tips for getting it right. This dish of stewed apples and pears, breadcrumbs, spices and cream is one of Norway's best-loved traditional desserts (the name is the topic of various origin stories). This version is from Christl and Lisa Schauflinger of the Schauflinger Inn in Austria, and is one of the most popular desserts with their guests.
- 4 slice(s)black bread, cubed
- 20 gwalnuts, chopped
- 1 tablespoonbutter
- 2cooking apples
- 2ripe but firm pears
- juice of 1 lemon
- 1 piececinnamon bark, 3–4cm
- 2 tablespooncaster sugar
- 2 tablespoonvanilla sugar
- 250 gfresh curd cheese
- 250 mlwhipping cream
Step 1Put the bread cubes and walnuts in a pan with the butter and cook over a medium heat, stirring occasionally, for about 5 minutes.
Step 2Meanwhile, peel, core and chop the apples and pears and sprinkle with lemon juice to prevent browning.
Step 3Cook the fruit in a pan with a dash of water, the cinnamon, cloves, 1 tablespoon caster sugar and 1 tablespoon vanilla sugar. Stir occasionally until the apples break down, 10–15 minutes. Leave to cool.
Step 4To make the topping, mix the curd cheese and the remaining sugar and vanilla sugar in a bowl.
Step 5In a separate bowl, whip the cream until stiff peaks form, then gently fold into the curd mixture.
Step 6To serve, layer the bread and nuts (save some chopped nuts to garnish) and the stewed fruit in serving glasses. Top with the cream and sprinkle over the reserved nuts.
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