- 8 large apples
- 8 large pears
- 150 g cassonade or light brown sugar
Put the Römertopf clay baker and its lid to soak in water.
Preheat the oven to 200 °C (gas mark 5 to 6).
Peel 8 large apples and 8 large pears. Quarter them and remove the cores. Then cut each quarter into thin slices.
Weigh 150 g of cassonade or light brown sugar.
Arrange the slices of fruit in the Römertopf in flat regular layers, alternating pears and apples and sprinkling each layer with a little light brown sugar. Fill the whole pot in this way to 2 cm below the edge.
Cover, taking care to wedge the lid tightly and put the Römertopf in the oven for 2 1⁄2 to 3 hours, until the fruit has turned a nice golden colour.
Serve warm or cold.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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