Apricot compote with curd cheese

For 4 people
  • 250 g low-fat quark
  • 125 g Schmand
  • 160 g Sugar
  • 60 ml Cognac
  • 350 g Apricots (alternatively 1 can 425 ml; Section weight 250 g apricots)
  • 40 g whole almonds, skinless
  • Melissa
25 minutes
Mix the quark, sour cream and 35 g sugar. Line a sieve with a layer of kitchen paper. Hang the colander over a bowl. Pour in the cream, smooth it out, allow to drain overnight. Mix the cognac, 125 ml water and 125 g sugar in a saucepan. Bring to the boil, simmer over medium heat for about 10 minutes, until everything thickens a little syrupy. Wash the apricots, halve or quarter depending on the size and remove the stones. (Drain apricots from the can) Put the apricots in the hot syrup and let it steep for 3-6 minutes over a mild heat. Roast the almonds in a pan without fat, add to the compote. Let cool down. Cut the cams from the quark cream. Serve in portions on the compote. Serve decorated with lemon balm
Waiting time approx. 12 hours
1 person approx.:
  • 410 kcal
  • 1720 kJ
  • 12 g protein
  • 13 g fat
  • 50 g carbohydrates


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