Pasta omelette with apricot and apple compote
easy
60 mins
60 mins
Ingredients
- 400 g Macaroni
- 7-10 Tbsp Salt
- 1 jar(s) (425 ml; draw-off weight:250 g) Apricots
- 1 tart apple
- 4-5 Tbsp Lemon juice
- 1/4 l Apricot nectar
- 2 TABLESPOONS Raisins
- 1 TABLESPOON Cornstarch
- 1 package Vanillin sugar
- 7-10 Tbsp Cinnamon
- 8 Eggs
- 400 ml Milk
- 1 pinch Sugar
- 4 TABLESPOONS Oil
- 7-10 Tbsp Sugar crystals
Directions
- 1
Cook the pasta in boiling salted water for about 10 minutes. Then rinse with cold water and drain well. In the meantime drain apricots for the compote. Collect the juice. Cut the apricots into slices. Wash the apple, quarter it and cut out the core. Cut the apple into slices and sprinkle with 1 tablespoon of lemon juice. Bring the drained juice and apricot nectar to the boil. Wash and drain the raisins. Add apple slices and raisins. Stir cornflour and 3 tablespoons of water until smooth. Stir carefully into the fruit juice, bring to the boil again. Season to taste with vanillin sugar, cinnamon and remaining lemon juice. Fold in apricot slices. Whisk eggs and milk. Season with 1 pinch of salt and sugar. Heat 1 tablespoon of oil in a small pan. Fry 1/4 of the pasta briefly in it. Add 1/4 of the whisked egg milk. Leave to stand for about 5 minutes at medium heat. Serve the omelette with some compote. Sprinkle with sugar crystals. Prepare the remaining omelettes in the same way
- 2
Bowls and saucers: Waechtersbach
- 3
Plate: Rörstrand
- 4
Cutlery: Boda Nova
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