Roros Fruits – Residual Utilization `Of Special Kind`
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fruits (possibly apricots, nectarines, plums)
- 1 glass orange juice, possibly more
- 1 lemon (s), add the juice from it
- 2 tablespoon apricot jam
- 1 splash sweetener, liquid or equivalent sugar - as required
- 1 pinch (s) ginger powder
- some cinnamon powder
- 1 teaspoon vanilla sugar
- 1 teaspoon cornstarch, to bind as required
- 1 cup whipped cream
- possibly quark
- possibly mascarpone
- possibly amaretto
- 2 handfuls biscuit (s) (Amarettinis), chopped up
- 2 cl orange liqueur (in my recipes)
Print Recipe
Pin Recipe Instructions
- The amount and type of fruit in this recipe depends on the supplies. I take fruit that is almost too ripe to be eaten.
- Clean the fruit, remove the pips, cut into pieces and bring to the boil with orange and lemon juice and simmer until the fruit has almost crumbled.
- Stir in apricot jam and season with liquid sweetener (or sugar), vanilla sugar, ginger, cinnamon and liqueur.
- Mix the cornstarch with a little water, add to the fruit and briefly bring to the boil until the mixture is creamy.
- Let cool down.
- The solid shells have come loose during cooking and can be easily removed.
- This fruit puree can be served with a cream made from mascarpone, quark, whipped cream and amaretto. Chopped amarettini round off the dessert.
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