Gooseberry compote with ice cream

Name: Gooseberry compote with ice cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Gooseberries; 4-5 (approx. 200 g) Apricots; 1/4 l apple juice, 2-3 tablespoons sugar; 1 package Vanillin sugar; 1 TEASPOON Cornstarch; 200 ml Buttermilk ice cream (e.g. "buttermilk-passion fruit")

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Gooseberries
4-5 (approx. 200 g) Apricots
1/4 l apple juice, 2-3 tablespoons sugar
1 package Vanillin sugar
1 TEASPOON Cornstarch
200 ml Buttermilk ice cream (e.g. "buttermilk-passion fruit")

Directions

1
Wash, drain and clean the gooseberries. Wash, halve and stone the apricots. Cut the apricots into slices
2
Bring apple juice, sugar, vanillin sugar and lemon peel to the boil. Add gooseberries and apricots. Cover and cook for 3-5 minutes. Remove lemon peel
3
Stir starch in 1 tablespoon of cold water until smooth. Bind the compote with it and let it cool down. Arrange the ice cream in scoops or curls