Nut Casserole with Spiced Apples

Preheat oven to 180 °C. Butter four round ramekins.

For the casserole mixture, cream butter, then gradually fold in sugar, the 3 egg yolks, nuts, cinnamon and lemon zest and continue to stir. Beat egg whites until stiff and fold in gently.

Pour the mixture into the prepared ramekins and bake for 30-40 minutes.

In the meantime, peel apples and cut out small apple balls using a ball cutter (alternatively, cut into bite-sized cubes).

Boil water with sparkling wine, cranberry juice, sugar, vanilla pod and all other spices. Add apple balls (or cubes) and simmer until soft. Remove from heat and let steep, covered.

For the fruit topping, puree cranberry jam with about 4-5 tablespoons of the spice fund (WITHOUT spice pieces).

To serve, carefully remove the nut casseroles from the ramekins. Spread some fruit on each dessert plate, place a ramekin on top and spread some spiced apples all around. Garnish with fresh mint to taste and serve while still warm.

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