Cranberry and apple compote with whiskey sabayon

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash, sort and drain the berries. Peel, quarter and core apples. Cut apples into small cubes. Boil 150 ml apple juice and 75 ml maple syrup. Add apples and simmer covered for 10 minutes at low heat.

2. 2

   Add cranberries and simmer for another 10 minutes. Stir sauce powder with 100 ml juice until smooth. Stir into the compote and simmer for 1 minute while stirring. Let the compote cool down. For the zabaglione, whisk the egg yolks, sugar and whiskey in an oven-proof bowl. Whisk vigorously with a whisk over a hot water bath until thick and frothy (the water must not boil!) Stir cold over a cold water bath. Boil 50 ml maple syrup in a small pot. Let it simmer for 1-2 minutes. Add nuts and turn in. Put them on a piece of aluminium foil lightly coated with oil and let them cool down.

3. 3

   Whisk vigorously with a whisk over a hot water bath until thick and frothy (the water must not boil!) Stir cold over a cold water bath. Boil 50 ml maple syrup in a small pot. Let it simmer for 1-2 minutes. Add nuts and turn in. Put them on a piece of aluminium foil lightly coated with oil and let them cool down. Arrange the compote with the zabaglione in glasses. Sprinkle with the pecan nuts

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
370 kcal

CARBS
57 g

FATS
9 g

PROTEINS
4 g