Drain the apricots and collect the juice. Cut the apricots into slices. Boil the apricots, juice and lemon peel. Mix starch and some cold water and add to the apricots. Simmer for about 5 minutes at low heat. Remove lemon peel.
For the lentils, beat the fat, sugar, lemon peel, salt and eggs until foamy. Stir in cottage cheese and flour. Form approx. 12 small lentils from the dough and fry in hot fat until golden brown. Dust with icing sugar and cinnamon. Arrange ice cream and compote on a plate. Decorate with lemon balm leaves if desired