Wash apples, quarter them, remove seeds and cut them into slices. Caramelise 50 g of sugar in a pot until light brown. Deglaze with white wine and bring to the boil. Stir starch with a little water until smooth and add while stirring. Add apple slices and simmer gently for about 4 minutes.
Let it cool down. Stir quark, crème fraîche, 50 g sugar and vanilla pulp until smooth. Put them in a cold place. Arrange curd cheese and compote in bowls and decorate with lemon balm as desired