Roast Apples and Pears With Cider Froth

This is called a "pudding". I'd call it baked fruit with a cream sauce. From Britain The Cookbook by Phil Vickery

• Ready In: 33 mins
• Serves: 6

Ingredients

• 6  ripe firm russet apples (British apples) or 6  charles ross apples (British apples) or 6  worcester pearmain apples (British apples)
• 6  ripe conference pears
• 4  tablespoons olive oil
• 4  tablespoons soft brown sugar
• 6  medium  egg yolks
• 100  g caster sugar (3 1/2 oz)
• 100  ml cider (3 1/2 oz)
• 1  squeeze lemon

Directions

1. Preheat oven to 400 degrees.
2. Leaving peel on, cut fruit in half and core.
3. Place fruit in a large bowl and mix with oil and brown sugar.
4. Place in an oven proof baking pan.
5. Bake 20 minutes, or until fruit is soft without over cooking.
6. Gently turn fruit occasionally but do not break as the fruit must stay whole.
7. Meanwhile, whisk yolks, sugar and cider together over a pan of boiling water, approximately 5-6 minutes.
8. Stir in a squeeze of lemon.
9. You want to end up with a light frothy sauce.
10. Do not overcook or you'll have scrambled eggs.
11. Remove and keep warm.
12. To serve:
13. Spoon hot fruit onto a large plate or bowl, pour over the froth and serve.
14. You can serve this pudding with clotted cream and vanilla ice-cream.