Apple and pear compote
- 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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