Gooseberry and apricot compote

Name: Gooseberry and apricot compote
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Gooseberries; 1 can(s) (425 ml; separation weight: 250 g) Apricots; 150 ml apple juice; 75 g Sugar; 1 package Vanillin sugar; 1 piece(s) thinly peeled rind of 1 untreated lemon; 1 coated tablespoon of cornflour; 4 balls of ice cream (e.g. buttermilk-passion fruit)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Gooseberries
1 can(s) (425 ml; separation weight: 250 g) Apricots
150 ml apple juice
75 g Sugar
1 package Vanillin sugar
1 piece(s) thinly peeled rind of 1 untreated lemon
1 coated tablespoon of cornflour
4 balls of ice cream (e.g. buttermilk-passion fruit)

Directions

1
Clean, wash and drain the gooseberries. Drain the apricots and collect the juice. Cut the apricots into slices. Fill up apricot juice with apple juice to 300 ml liquid. Boil up juice, sugar, vanillin sugar and lemon peel in a pot, add gooseberries. Cover and cook for about 2 minutes. Stir starch with a little water until smooth.
2
Stir into the boiling liquid. Let simmer for about 1 minute. Stir in apricots. Remove lemon peel. Compote can be eaten warm or cold. Serve with ice cream. Cantuccini biscuits taste good with it