Summary

Ingredients

• 1 glass sour cherries, pitted, drained weight 370 g
• 1 can pear (s), drained weight 230 g
• 200 g cream cheese
• 200 g whipped cream
• 40 g powdered suar
• 1 packet vanilla sugar
• 20 g cornstarch
• 1 lemon (s), juice it
• 60 g flaked almonds
• 20 g butter
• 1 tablespoon, leveled cane sugar, light

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Instructions

1. Put the cherries in a sieve, catching the juice, makes about 250 ml. Put the pears in a sieve and let them drain, use the juice for other purposes.
2. Mix some cherry juice with the starch until smooth, bring the remaining cherry juice to the boil with the vanilla sugar and bind with the mixed starch. Simmer and thicken for 1/2 minute, stirring constantly. Fold in the cherries, set aside and let cool.
3. Whip the cream until stiff. Mix the cream cheese with the powdered sugar and lemon juice until smooth. Fold in the whipped cream. Put the cream in a cool place.
4. For the almond crust, melt the butter in a small coated pan and roast it together with the almond flakes and cane sugar while stirring until golden brown and allow to cool completely.
5. Chop the pears and divide between 6 dessert glasses. Put the cream on the pears, then the cherry compote and finally the crispy roasted almond flakes.
6. Instead of glasses, you can layer the whole thing in a beautiful glass bowl. This dessert is prepared quickly and is really an eye-catcher, extremely tasty and is now one of my favorites.