Summary

Ingredients

• 500 g apricot (s)
• 100 g suar
• 1 lemon (organic goods), some zest from the peel and the juice from it
• 1 vanilla pod (s)
• 2 cl rum, brown
• 100 ml water

For the cream: (fresh goat cheese cream)

• 100 g oat cream cheese
• 50 g mascarpone
• 50 g cream
• 1 tablespoon sugar

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Instructions

1. Scald the apricots with boiling water. Then quarter, peel and core. Divide the quarters again. Crack 2 or 3 of the apricot kernels (like a nut) and add the almond-like inner core to the apricot pieces. Slit the vanilla pod lengthways and add to the apricots. Now add the sugar, water, the lemon juice and the rum and let everything boil for about 3 minutes.
2. Fish out the vanilla pod, remove the pulp and set aside. Put the scraped pod back into the compote and let everything simmer gently for another 10 minutes. The fruit pieces must be very soft, but also easily recognizable. Let it cool down and then fish out the vanilla pod and the kernels again (don`t bite on them, because they taste very bitter!).
3. For the cream, first whip the cream with some of the sugar until stiff. Then add the goat cream cheese and mascarpone as well as the scraped out vanilla pulp and the remaining sugar. Finally, mix in a few zest of lemon.
4. Fill the cream into four small glass bowls (the bowls should only be one third full) and place in the refrigerator for at least 3 hours.
5. Before serving, pour the apricot compote (which is now room cold) over the top and serve.
6. I recommend a Ruster Ausbruch as a dessert wine.
7. PS: For a lactose intolerant friend, I made the dessert with 100 g goat cream cheese and 100 g coconut milk. This also tasted very good - but the cream was pretty runny.