Dessert with Fruity Compote

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	3 mins
Total Time	13 mins
Course	Dessert
Cuisine	European
Servings (Default: 3)

Ingredients

300 g stone fruit, e.., Mirabelle, Reneklode, pitted
2 tablespoon water, possibly
350 g oat cream (oat soyade)
100 g biscuit (s), rouhly chopped
possibly sugar or honey or similar.

Instructions

Stone the stone fruit. Then boil the fruit with a little water to make a compote, it only takes a few minutes. Let the compote cool and puree. Possibly sugar.
When the fruits are very ripe, you can puree the compote with very little water, without boiling.
First pour the puree into a dessert glass. Spread about 3 tablespoons of oat soyade on top of the puree. Cover the dessert with the biscuit fragments and serve.
If it is to be prepared several hours before eating, first chill without breaking the biscuits and then apply the biscuits before serving.
If the fruits are sour, you can sweeten the compote a little.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.