Marzipan apple on plum and pear compote

Name: Marzipan apple on plum and pear compote
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 glass (à 720 ml) Plums; 3 ripe pears (about 600 g); 1 pck. Vanilla custard powder; 2 TABLESPOONS Sugar; 1 TEASPOON Cinnamon; 600 g cold marzipan paste; 2 Eggs (Gr. M); 3 Egg yolk (Gr. M); 2 TABLESPOONS flaked almonds

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

A wintery compote with cinnamon is hidden under sweet pointed caps made of marzipan paste. This pretty dessert can be prepared for many guests and is baked quickly

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 glass (à 720 ml) Plums
3 ripe pears (about 600 g)
1 pck. Vanilla custard powder
2 TABLESPOONS Sugar
1 TEASPOON Cinnamon
600 g cold marzipan paste
2 Eggs (Gr. M)
3 Egg yolk (Gr. M)
2 TABLESPOONS flaked almonds

Directions

1
For the compote, drain the plums and collect the juice. Peel, quarter, core and chop the pears. Mix pudding powder and sugar. Stir with 100 ml water until smooth. Heat up the collected juice with 1⁄2 TL cinnamon and bring to the boil, remove from the stove.
2
Stir in the pudding powder. Bring to the boil and simmer for about 1 minute while stirring. Add fruits. Spread everything in a large casserole dish.
3
For the macaroon mixture, grate the marzipan coarsely. 1⁄2 Add a teaspoonful of cinnamon. Knead in eggs and 2 egg yolks separately. Pour into a piping bag with a large perforated spout. Spray the compote with a dab.
4
Whisk 1 egg yolk and brush the spots with it. Sprinkle with almonds. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 10 minutes. Whipped cream tastes good with it.