Apple and pear compote

For 5 people
  • 3-4 solid apples (500-600 g)
  • 3-4 solid pears (500-600 g)
  • juice of 1 lemon
  • 1-2 EL Apricot jam
  • 3 / 8-1 / 2 l Apple juice
  • 1 packet vanillin sugar
  • 1 Cinnamon stick , approx. 1 teaspoon cornstarch
  • possibly. 2-3 tbsp Calvados (French apple brandy)
  • 4- 6 tbsp cream yoghurt
  • possibly. Cinnamon and mint
20 minutes
light
1.
Wash, peel and core the fruit. Do not dice too small and drizzle with lemon
2.
Bring the jam, apple juice (except for 2 tablespoons), vanilla sugar and cinnamon to the boil. Simmer the fruit in it for 4-5 minutes. Mix the starch and the rest of the juice. Tie compote with it. Stir in the calvados. Let cool down
3.
Remove cinnamon. Pour compote into dessert bowls and spread the yogurt on top. Possibly. decorate with cinnamon and mint
1 person approx:
  • 130 kcal
  • 540 kJ
  • 1 g protein
  • 1 g fat
  • 26 g carbohydrates

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