Apple-ginger compote with cream curd

Name: Apple-ginger compote with cream curd
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 650 g Apples; 1 piece(s) Ginger; 50 g Sugar; 100 ml apple juice; 7-10 Tbsp Juice of 1 lemon; 1 TABLESPOON Cornstarch; 200 g Whipped cream; 1 package Vanillin sugar; 250 g Low-fat curd; 7-10 Tbsp apple slices, chopped pistachios and lemon balm

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

650 g Apples
1 piece(s) Ginger
50 g Sugar
100 ml apple juice
7-10 Tbsp Juice of 1 lemon
1 TABLESPOON Cornstarch
200 g Whipped cream
1 package Vanillin sugar
250 g Low-fat curd
7-10 Tbsp apple slices, chopped pistachios and lemon balm

Directions

1
Peel apples and ginger. Quarter apples, remove core. Cut apples into small pieces. Dice ginger finely. Place apples, ginger, sugar, apple and lemon juice in a pot and bring to the boil.
2
Let it boil down for about 10 minutes. Stir starch with a little cold water until smooth, stir into the apple compote and bring to the boil again. Let it cool down. Whip cream and vanilla sugar until stiff. Fold into the quark.
3
Divide the stewed apples and quark between four dessert glasses. Decorate with apple wedges, pistachios and lemon balm leaves.