Polentauutes with apricot compote
easy
45 mins
45 mins
Ingredients
- 1/2 l Milk
- 75 g Butter or margarine
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 250 g Polenta (corn semolina)
- 1 can(s) (850 ml) Apricots
- 1 package Dessert sauce "Vanilla Flavor"
- 2 Peaches
- 2 TABLESPOONS Oil
- 7-10 Tbsp grated zest of 1 untreated lemon
- 4 (70 g each) scoops of vanilla ice cream
- 7-10 Tbsp some grated lemon peel and lemon balm
Directions
- 1
Bring 1/2 litre water, milk, 50 fat, vanillin sugar and salt to the boil. Stir in the corn semolina and let it simmer for about 15 minutes. Remove from heat and cover and let it swell for another 10 minutes. Spread the polenta mixture into a rectangle (approx. 26x29 cm) on a baking tray and let it cool down. Put 5-6 apricots aside.
- 2
Puree the remaining apricots in the juice. Whisk the sauce powder in 50 ml cold water. Bring the apricot puree to the boil, stir in the sauce powder and bring to the boil again. Cut remaining apricots into slices. Wash and quarter the peaches, remove stones and cut the fruit into slices. Cut polenta into rhombs. Heat oil in a coated pan and fry the polenta in it for about 2 minutes on each side. Take the polenta out of the pan. Melt the remaining fat in the pan and add the lemon peel. Turn the polar tartaroute briefly in the pan.
- 3
Cut polenta into rhombs. Heat oil in a coated pan and fry the polenta in it for about 2 minutes on each side. Take the polenta out of the pan. Melt the remaining fat in the pan and add the lemon peel. Turn the polar tartaroute briefly in the pan. Arrange the fruit puree with apricot and peach wedges and 1 scoop of vanilla ice cream on portion plates. Serve with grated lemon peel and decorated with lemon balm as desired
Nutrition Facts
810 kcal
116 g
28 g
13 g
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