Poor knights with plum compote

Name: Poor knights with plum compote
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g purple prunes; 200 ml Cranberry juice; 1 package Vanillin sugar; 10 g Cornstarch; 2 Eggs (size M); 60 ml Milk; 1 TABLESPOON Honey; 4 discs Grey bread (approx. 70 g each); 20 g Butter; 7-10 Tbsp Icing sugar and lemon balm

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g purple prunes
200 ml Cranberry juice
1 package Vanillin sugar
10 g Cornstarch
2 Eggs (size M)
60 ml Milk
1 TABLESPOON Honey
4 discs Grey bread (approx. 70 g each)
20 g Butter
7-10 Tbsp Icing sugar and lemon balm

Directions

1
Wash the plums, halve them and remove the stone. Cut halves into slices. Bring juice and vanilla sugar to the boil and simmer for about 5 minutes. Stir starch and 3 tbsp. water until smooth and bind the juice with it.
2
Let simmer for about 1 minute while stirring. Add plums, bring to the boil and simmer for 2-3 minutes while stirring. Pour into a bowl and let cool off.
3
Mix eggs, milk and honey. Add 2 slices of bread to the egg-milk, turn and let it stand for about 30 seconds. Melt 10 g butter in a pan. Slices from the egg
4
Fry for about 2 minutes on each side. Take out and keep warm. Melt the remaining butter in the pan and prepare the remaining slices of bread in the same way.
5
Poor knights with compote on plates. Dust with icing sugar and decorate with lemon balm.