Summary

Ingredients

• 2 small pear (s), approx. 300 g
• 1 large apple, about 300 g
• 250 ml apple juice
• 50 grams sugar
• 1 packet custard powder, vanilla
• 3 tablespoon water, or apple juice
• 1 vanilla pod (s)
• 300 g quark
• 1 pack cream stabilizer
• 150 ml whipped cream

Print Recipe Pin Recipe

Instructions

1. Peel and core the pears and apple and cut into small pieces. Bring apple juice with 25 g sugar and the fruit pieces to a boil and simmer for about 5 minutes. Stir every now and then so that nothing burns! Mix the pudding powder with 3-6 tablespoons of water or apple juice until smooth. Pour the mixed powder into the groats and simmer for another 1 minute. Remove the grits from the stove.
2. Cut the vanilla pod lengthways and use a spoon to scrape out the pulp. Put the pulp in the quark and stir until smooth. Under no circumstances should you dispose of the vanilla pod. Put it in normal sugar and let it steep a little and you have homemade vanilla sugar.
3. Mix the cream stiffener and 25 g sugar. Whip the cream until stiff while pouring in the sugar mixed with the cream stiffener. Fold the cream into the quark.
4. Alternate curd cream and compote in a glass of layers. Garnish with mint if necessary.
5. Tip:
6. If you like, you can also add a few tablespoons of raisins to the grits.
7. I also like to add a little natural yogurt to the curd mixture. So it gets a little creamier.