Apricot compote with ice cream

Name: Apricot compote with ice cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Apricots; 125 ml Apricot nectar; 1 package Vanillin sugar; 1 TEASPOON Cornstarch; 1 package (500 ml) Tender leaf ice cream "coconut; 7-10 Tbsp Cocktail cherries and lemon balm

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Apricots
125 ml Apricot nectar
1 package Vanillin sugar
1 TEASPOON Cornstarch
1 package (500 ml) Tender leaf ice cream "coconut
7-10 Tbsp Cocktail cherries and lemon balm

Directions

1
Drain the apricots well on a sieve. Collect the fruit juice. Mix 3 tablespoons of juice and cornstarch. Bring the fruit juice, apricot nectar and vanilla sugar to the boil, stir in the starch and bring to the boil again.
2
Cut the apricot halves into slices and fold into the thickened juice. Let the compote cool completely, arrange on plates. Cut the ice cream into slices and place on the compote. Decorate as desired with cocktail cherries and lemon balm.
3
Serve immediately.