Autumn Baked Apple

For the autumn baked apple, skin and pit the mountain peach and cut into small pieces. Put the pieces in a saucepan with 1 teaspoon of lemon juice and simmer over medium heat for 10 minutes.

Strain the whole mixture through a sieve, heat again and mix in the pinch of agar agar. Set aside.

For the base, mix all ingredients, knead briefly and sprinkle on the baking sheet. Bake in the oven at 180 degrees for about 10-12 minutes. Then remove from the oven.

Halve the hazelnuts and toast them in a pan or pot without adding any fat or oil. These things can be prepared/prepared ahead of time and partially arranged on lukewarm plates.

To prevent the halved hazelnuts from slipping on the plate, “stick” them with the help of a dab of fir honey. Prepare the apple only before serving.

To do this, peel the apple, cut it into 4 slices of equal thickness, cut out the core and rub with lemon juice so that the apple slices do not turn brown.

You need 2 apple slices per plate. Cut one apple slice into a round shape. Heat butter in a pan, add the apple slices. After browning one side of the apple, turn and add fir honey and 4 kiwi berries.

Fry each side for 30-45 seconds. Halve the kiwi berries tossed in butter. Fill the apple slices with the mountain peach mixture. Arrange the autumn baked apple decoratively and serve.

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