Yellow Groats
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 ml orange juice
- 150 ml white wine
- 1 stick cinnamon
- 6 tablespoon sugar
- 1 lemon (s), (juice + lemon zest)
- 300 g apricot (s), (choose ripe fruit)
- 3 nectarine (s), (ripe)
- 1 melon (s), (net melon)
- Mix 3 tablespoon cornstarch, fine, with water
- 50 ml water, (to mix)
- 250 ml whipped cream
- 1 tablespoon powdered sugar
- 1 pinch (s) cinnamon powder
Print Recipe
Pin Recipe Instructions
- Bring the orange juice with the white wine, the cinnamon stick, the sugar and the lemon zest and the lemon juice to the boil.
- Wash and clean the apricots and nectarines and cut into small, bite-sized pieces. Halve the melon and scrape out the stones with a spoon. Cut off the peel and cut the pulp into small pieces.
- Mix the cornstarch in 50 ml cold water (I always mix it in 50 ml white wine).
- Put the fruits in the white wine stock and bring to the boil briefly - but do not cook until soft. Remove the cinnamon stick.
- Bind with the touched moon amine; Bring it to the boil again very briefly, as the cornstarch only binds properly at the boiling point.
- Pour into a nice bowl and let cool down well
- Whip the cream and as soon as it sets, pour in the powdered sugar and, if you like, a touch of cinnamon powder.
- Tip: I always serve this dessert in a turquoise bowl. That looks really great!
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