Pear Strudel with Amaretto Zabaglione

(4-6 servings) For the strudel, sprinkle the currants with pear brandy and allow to steep. Chop the nuts into medium fine pieces. Squeeze the juice from the lemon. Separate the pears from the peel, quarter them, stone them, cut them into cubes and turn them to the other side in the juice of one lemon.

Heap the sugar in a saucepan and lightly caramelize. Add currants, pears, cloves, cinnamon powder, cinnamon stick and vanilla sugar. Cook in an open saucepan on the stove until the liquid has almost evaporated, stirring occasionally. Cut out the cloves as ditto the cinnamon stick, let the pear compote cool and mix with the nuts.

Defrost the puff pastry. Place 3 sheets on top of each other and roll out on a floured surface to a square of 30 x 300 mm. Crumble the rusk and sprinkle on the puff pastry, leaving a margin of about 1 5 mm. Spread the pear and nut mixture on top. Brush the edge of the puff pastry with the beaten egg. Roll up the puff pastry tightly into a strudel, press the ends together neatly and cut straight.

Pierce 4 trees from the remaining pastry, brush with egg and use to spread the strudel. (Note Ph: Used the rest as an add-on to the celery consomme instead, see there for more details).

Cover a baking tray with parchment paper, place the strudel on it and brush it with the remaining beaten egg. Bake in a heated oven at 220 degrees Celsius (gas 3-4, convection oven 20-25 min) at

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