Plum and pear compote with macaroon spots

Name: Plum and pear compote with macaroon spots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1⁄2 Organic Lemon; 2 (approx. 400 g; e.g. Williams Christ) ripe pears; 1 glass (540 ml) Plums; 1⁄2 Package Vanilla custard powder; 1 TABLESPOON Sugar; 7-10 Tbsp cinnamon, salt; 300 g cold marzipan paste; 1 egg + 2 egg yolks (size M); 1 TABLESPOON flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1⁄2 Organic Lemon
2 (approx. 400 g; e.g. Williams Christ) ripe pears
1 glass (540 ml) Plums
1⁄2 Package Vanilla custard powder
1 TABLESPOON Sugar
7-10 Tbsp cinnamon, salt
300 g cold marzipan paste
1 egg + 2 egg yolks (size M)
1 TABLESPOON flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Wash the lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Peel, quarter, core and cut pears into pieces. Sprinkle with the lemon juice.
2
Drain the plums and collect the juice. Stir pudding powder, sugar and 4 tbsp. juice until smooth. Bring the rest of the juice and 1⁄4 tsp. cinnamon to the boil. Stir the pudding powder into the boiling juice and add at least one tsp.
3
Simmer for a minute. Add pears and plums. Pour the compote into an ovenproof dish.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the macaroon paste, coarsely grate the marzipan paste. 1⁄4 Add tsp. cinnamon, lemon peel and 1 pinch of salt. Knead in 1 egg and 1 egg yolk bit by bit with the dough hooks of the mixer.
5
Spray mass onto the compote.
6
Whisk 1 egg yolk and brush the spots with it. Sprinkle with flaked almonds. Bake in a hot oven for about 10 minutes. Attention - the marzipan tips burn easily! Cover with aluminium foil if necessary.
7
Take the compote out of the oven and let it cool down a little. Dust with icing sugar when lukewarm. Whipped cream tastes good with it.