Cinnamon noodles with kiwi and cherry compote

For 4 people
  • 400 g short ribbon noodles
  • Salt
  • 1 Glass (720 ml) Morello cherries
  • 5 EL Sugar
  • 1 EL Cornstarch
  • 50 g butter or maragrine
  • 6 EL breadcrumbs
  • 1 EL cinnamon
  • 4 Kiwis
  • Lemon balm
30 minutes
Put the pasta in plenty of boiling salted water and cook for 7-8 minutes, then drain and rinse under cold water. In the meantime, drain the cherries. Put the cherries, 2 tablespoons of sugar and 1/8 liter of cherry juice in a saucepan and bring to the boil.
Mix the cornstarch with a little water until smooth and add to the compote, briefly bring to the boil. Let the compote cool down. Heat the fat in a pan, add the pasta and breadcrumbs and fry until golden. Mix the cinnamon and the remaining sugar and sprinkle on top.
Peel the kiwi and cut into slices. Serve the pasta with the compote and kiwi, decorate with lemon balm.
1 person approx.:
  • 740 kcal
  • 3110 kJ


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