Summary

Ingredients

• 300 g pasta, (spirals)
• 1 glass sour cherries, (720 ml)
• 4 tablespoon sugar
• 1 tablespoon cornstarch
• 3 tablespoon breadcrumbs
• 1 tablespoon cinnamon
• 3 kiwi (s)
• 1 tablespoon lemon juice
• 2 packs vanilla sugar
• 2 tablespoon butter

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Instructions

1. The stated amount is sufficient as a main course for 3 servings. As a dessert, it is enough for 6 - 8 servings.
2. Cook the pasta in salted water until al dente, then drain. Melt the butter in a saucepan and toast the breadcrumbs until golden brown. Add the pasta and mix well. Stir in cinnamon and sugar.
3. Peel the kiwi fruit and cut into slices approx. 5 mm thick. Drain the sour cherries. Put the juice in a saucepan, mix with cornstarch, lemon juice and vanilla sugar and bring to the boil, stirring constantly, until it sets. Carefully fold in the sour cherries and kiwi slices. Take the pot off the heat and let stand for a few minutes and covered until the fruits are hot.
4. Serve the pasta with the compote.