Apple and pear compote

Name: Apple and pear compote
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 3-4 firm apples (500-600 g); 3-4 firm pears (500-600 g); 7-10 Tbsp Juice of 1 lemon; 1-2 TABLESPOONS Apricot Jam; 3/8-1/2 l apple juice; 1 package Vanillin sugar; 1 cinnamon stick, approx. 1 tsp cornflour; 7-10 Tbsp possibly 2-3 tablespoons Calvados (French apple brandy); 4-6 Tbsp Cream-Yoghurt; 7-10 Tbsp possibly cinnamon and mint

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 5

3-4 firm apples (500-600 g)
3-4 firm pears (500-600 g)
7-10 Tbsp Juice of 1 lemon
1-2 TABLESPOONS Apricot Jam
3/8-1/2 l apple juice
1 package Vanillin sugar
1 cinnamon stick, approx. 1 tsp cornflour
7-10 Tbsp possibly 2-3 tablespoons Calvados (French apple brandy)
4-6 Tbsp Cream-Yoghurt
7-10 Tbsp possibly cinnamon and mint

Directions

1
Wash, peel and core the fruit. Do not dice too small and sprinkle with lemon
2
Bring jam, apple juice (up to 2 tablespoons), vanillin sugar and cinnamon to the boil. Simmer the fruit for 4-5 minutes. Mix starch and the rest of the juice. Bind compote with it. Stir in Calvados. Let cool down
3
Remove cinnamon. Pour the compote into dessert bowls and spread the yoghurt on top. If necessary, decorate with cinnamon and mint