(*) give of 1, 5 l capacity, 17 cm ø, 7 cm high, dessert for 8 or sweet meal for 4-6 people Mise en place: Butter the give and sprinkle with sugar. Refrigerate until ready to use. Cut the crusts off the slices of toast. Cut the slices in half crosswise.
For the compote, cut the apples into quarters, peeled or unpeeled, and remove the core. Then cut into 5 mm thick slices. Finely dice the lemon including the peel. Mix immediately with the apples. Bring the cassis syrup to the boil in a frying pan. Add the apple slices and cook gently for five minutes. Cover and turn off the heat. Steep for twenty minutes.
For the caramel, caramelize sugar and butter in a chrome steel skillet over medium heat, swirling the skillet until light brown. Remove from heat, add apple juice all at once. Return the skillet to the stove and cook the caramel until syrupy.
Cool down. Preheat the oven to 225 °C.
Dip the prepared slices of toast in the caramel on one side. Overlap the slices with 2/3 of the slices – caramel side out.
Layer the remaining slices with the apple compote. Finish with bread.
Cover the give. Bake in the middle of the hot oven for ten minutes. Reduce temperature to 200 degrees and bake for another twenty minutes. Stand for ten minutes. Next turn out and bring to table lukewarm.
Tip:
Serve the pudding lukewarm, with aufgesc
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