Summary

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)

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Instructions

1. The amount and type of fruit in this recipe depends on the supplies. I take fruit that is almost too ripe to be eaten.
2. 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.
3. Stir in apricot jam and season with liquid sweetener (or sugar), vanilla sugar, ginger, cinnamon and liqueur.
4. Mix the cornstarch with a little water, add to the fruit and briefly bring to the boil until the mixture is creamy.
5. Let cool down.
6. The solid shells have come loose during cooking and can be easily removed.
7. This fruit puree can be served with a cream made from mascarpone, quark, whipped cream and amaretto. Chopped amarettini round off the dessert.