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Video: Recipe for pyre by Véronique Witzigmann
Do you still have old white bread? Then conjure up this delicious dessert with autumn aromas of pears and cinnamon. The recipe for pyre from our kitchen artist Véronique Witzigmann can be found here.
Sensual delicacies and a feast for the eye at the same time: this gentle, sweet dessert attracts to the table with a scent of orange and cinnamon. For the funeral pyre with milk bread and aromatic pears, fruit and bread slices are layered alternately and then embedded in fine vanilla egg milk.
|160 g stale milk bread (white bread works too)|
|20 g butter|
|2 to 3 pears depending on size (450 g)|
|100 ml sour cream|
|200 ml cream|
|2 teaspoons of brown rum (simply replace with rum flavor for children)|
|1 tbsp bourbon vanilla sugar|
|1 egg yolk|
|50 g brown sugar|
|1 pinch of organic orange zest|
|1/4 teaspoon organic lemon zest|
|5 tbsp cinnamon sugar mixture|
This is how it's done:
- Peel, halve, core and cut the pears into 1/2 cm slices. Drizzle with lemon juice.
- Melt the butter in the pan, sprinkle pear slices with a little cinnamon sugar and fry until golden brown on both sides. Preheat oven to 200 degrees.
- Mix the cream with sour cream, eggs, sugar and vanilla sugar. Season with rum, lemon and orange zest and lemon juice.
- Spread butter on the baking dish and sprinkle with 2-3 tbsp cinnamon sugar. Cut the milk bread into slices, place in the egg milk and let it steep for a short time. Alternate the milk bread and pear slices in the mold. Fill up with the remaining egg milk and bake for 20-25 minutes.
In addition, marzipan ice cream or vanilla sauce tastes very good. Tip: You can refine the pyre with walnuts and raisins - or prepare it well with quinces.