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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the cubed and peeled apple chunks into a large saucepan with the caster sugar and 2 to 3 tablespoons water. | 2. Cook them over a gentle heat until they are completely tender - stirring them every so often to mash them down. | 3. Put them into a bowl to cool. | 4. Melt the butter in a frying pan and add the breadcrumbs and brown sugar. | 5. Saute, stirring constantly over a medium heat until the breadcrumbs are golden brown. | 6. Add the cinnamon and stir well. | 7. Remove from the heat and allow to cool. | 8. Whip the cream and add the icing sugar & lemon juice.(Or add the icing sugar & lemon juice to the creme fraiche.). | 9. Take a large glass bowl or 4 individual glass bowls and layer the stewed apples, breadcrumbs and cream - ending with a layer of cream. | 10. Scatter with the chopped hazelnuts and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking apple	2		peeled cut	75.65	0.0	16.83	0.425
caster sugar	3	tablespoons		75.65	0.0	16.83	0.425
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
rye breadcrumb brown	3	ounces		75.65	0.0	16.83	0.425
brown sugar	2	ounces	soft	69.7398	13.0861	2.1829	1.0886
cinnamon	1/2	teaspoon	ground	-	-	-	-
creme fraiche	1/2			75.65	0.0	16.83	0.425
icing sugar	4	tablespoons		-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
hazelnut	2	tablespoons	toasted chopped	39.9	6.0	0.0	2.001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.