Croûte aux fruits

Ingredients

• 2 slices savarin
• fine sugar
• bread
• pineapple
• apples
• pears
• candied cherries
• angelica
• candied chinois
• 1 pear
• sauce Abricot

Instructions

1. Cut a stale savarin, not soaked in syrup, into slices half a centimetre thick, allowing two per person.
2. Range the slices on a tray, dust them with fine sugar, and put them in the oven to dry and glaze at the same time.
3. Dish them in a turban around a fried crouton of sandwich bread, alternating with slices of pineapple cut to exactly the same dimensions.
4. Arrange quarters of apple and pear, cooked as a compote, on the turban of crusts — the pears may be cooked in a pink syrup, which gives the croûte more eye.
5. Decorate with candied cherries, lozenges of angelica, and quarters of green and golden citron.
6. Fix a small turned and cooked pear, white or pink, on top of the crouton with a small skewer.
7. Coat with an Apricot sauce flavoured with kirsch.