Poor Knights with Hot Blueberry Compote
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 8 mins |
| Total Time | 48 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 ml milk
- 2 egg (s), size M
- 50 grams sugar
- 6 slices white bread crate (s)
- 50 g clarified butter
For the compote:
- 100 ml orange juice
- 200 ml cherry juice
- 1 cinnamon stick (s)
- 1 star anise
- 2 tablespoon potato starch
- 4 tablespoons cold water for mixing the starch
- 250 g blueberries, frozen
- powdered sugar
Print Recipe
Pin Recipe Instructions
- For the blueberry compote, bring the sugar with the juices, star anise and cinnamon stick to the boil. Mix the starch with about 4 tablespoons of water and stir in the liquid spoon by spoon until it is bound. Add the berries and heat slowly.
- Mix the milk with the eggs and sugar. Place the white bread in a bowl, pour the egg milk over it and let it soak. Turn carefully once or twice until the milk is absorbed. The slices must not become too soft.
- Heat some of the clarified butter in a large non-stick pan. Fry the bread slices in portions over medium heat on both sides for about 8 minutes until crispy brown.
- Serve the poor knights with the blueberry compote and dust with icing sugar if you like.
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