Apple And Hazelnut Peasant Girl In A Veil Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
Main Ingredient


 Cooking apples3 , peeled, cored and roughly chopped
 Lemon rind piece1 (2 Inch Piece)
 Apple juice/Water1 Tablespoon
 Grated ginger root1 1⁄2 Teaspoon
 Sultanas2 Ounce (50 Gram)
 Clear honey2 Tablespoon
 Wholemeal breadcrumbs3 Ounce (75 Gram)
 Soft light brown sugar2 Tablespoon
 Toasted hazelnuts2 Ounce, finely chopped (50 Gram)
 Ground cinnamon1 Teaspoon (To Decorate)
 Creme fraiche/Yogurt/fromage frais1⁄2 Cup (8 tbs) (To Serve)

Nutrition Facts

Serving size: Complete recipe

Calories 1386 Calories from Fat 479

% Daily Value*

Total Fat 56 g85.9%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 270.3 mg11.3%

Total Carbohydrates 222 g73.9%

Dietary Fiber 26.1 g104.3%

Sugars 141.7 g

Protein 22 g44.9%

Vitamin A 5.9% Vitamin C 63.8%

Calcium 19.3% Iron 26.4%

*Based on a 2000 Calorie diet


1. Place the apple in a saucepan with the lemon rind, apple juice or water and ginger, and heat gently until the apple pieces begin to soften, stirring occasionally. Once the juices have begun to ooze from the apples, add the sultanas, cover the pan with a lid and simmer gently for 10-15 minutes or until apple has become light and fluffy.
2. Remove from the heat, and beat with a wooden spoon to make a slightly coarse puree. Add honey to taste and remove and discard the lemon rind.
3. Heat a large frying pan until hot, add the breadcrumbs and toast, stirring constantly, until they are a light golden colour. Add the sugar and chopped hazelnuts, then remove the pan from the heat, still stirring constantly. Set aside to cool.
4. When the breadcrumb and nut mixture had cooled, break it into crumbs with the back of a spoon. Spoon 2 tablespoons of the apple puree into each of 4 small glasses, then cover with a layer of the crumb mixture. Repeat with the remaining apple and crumbs.
5. Either serve immediately or chill for 1 hour. Just before eating, dust the puddings with the ground cinnamon and serve with creme fraiche, yogurt or fromage frais, if you like.