Plum and pear compote with macaroon spots

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 3
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. 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. 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. 3

    Simmer for a minute. Add pears and plums. Pour the compote into an ovenproof dish.

  4. 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. 5

    Spray mass onto the compote.

  6. 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. 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.

Nutrition Facts

KCAL
560 kcal
CARBS
62 g
FATS
28 g
PROTEINS
12 g