Apricot compote with curd cams

Name: Apricot compote with curd cams
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Low-fat curd; 125 g Schmand; 160 g Sugar; 60 ml Cognac; 350 g Apricots (alternatively 1 tin 425 ml; 250 g apricots); 40 g whole almonds, without skin; 7-10 Tbsp Melissa

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Low-fat curd
125 g Schmand
160 g Sugar
60 ml Cognac
350 g Apricots (alternatively 1 tin 425 ml; 250 g apricots)
40 g whole almonds, without skin
7-10 Tbsp Melissa

Directions

1
Mix curd, sour cream and 35 g sugar. Line a sieve with a layer of kitchen paper. Hang the sieve over a bowl. Pour in the cream, smooth it down and let it drain overnight. Mix 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 bit like syrup.
2
Wash the apricots, halve or quarter them depending on size and stone them. (Drain the apricots from the tin) Put the apricots into the hot syrup and let them simmer at a mild heat for 3-6 minutes. Roast almonds in a pan without fat, add to the compote. Let it cool down. Cut off the cottage cheese cream cams. Arrange on the compote in portions. Serve decorated with melissa
3
Waiting time approx. 12 hours