Apple Compote with Rose Pudding
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g apples, sour
- 2 tablespoon raisins or dried barberries (sour thorn)
- 1 tablespoon sugar
- 0.5 teaspoon ½ cinnamon
- 0.25 teaspoon ¼ cardamom
- 250 ml milk
- 100 ml cream
- 6 teaspoons, leveled cornstarch
- 1 ½ tablespoon rose water
- 2 tablespoon almond (s) (almond flakes)
- 100 ml apple juice
Print Recipe
Pin Recipe Instructions
- Peel apples and cut into small pieces. Simmer with apple juice, raisins and cinnamon for about 10 minutes until the apples are soft. Put the pot to one side and let it cool down. Toast the almond flakes in a pan without fat. If you don`t like raisins, you can also use dried barberries (sour thorn).
- Mix the milk (hold back a few tablespoons of cold milk) with the cardamom, then add the cream and bring everything to a boil in a saucepan. Add one to two tablespoons of sugar to the milk, depending on your taste.
- Mix the cornstarch with the retained tablespoons of cold milk, then mix with the hot milk and bring to the boil again. Cook over medium heat while stirring until the liquid thickens a little (approx. 2 to 5 minutes).
- The pudding is removed from the stove and the rose water is stirred in. This pudding is not really firm and is a mixture of cream and pudding, if a firmer consistency is desired, then you use a little more cornstarch.
- Pour a layer of compote into bowls, top with a few toasted almond flakes and then add the pudding, then another layer of apple compote, etc. finish with pudding and sprinkle with a few almond flakes to decorate.
- Tips:
- You can order rose water in any pharmacy (the 125 ml bottle costs around € 2.80). You can also use cream pudding powder, but you should use more liquid than stated on the packaging so that the pudding does not become completely firm. Since cardamom is a very intense spice, it should be handled with care. Barberries are available in Iranian specialty shops, but not in Turkish shops. The taste is rather sour. I think the Iranians pronounce it like this: Sereschk.
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