Summary

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

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Instructions

1. Bring the orange juice with the white wine, the cinnamon stick, the sugar and the lemon zest and the lemon juice to the boil.
2. 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.
3. Mix the cornstarch in 50 ml cold water (I always mix it in 50 ml white wine).
4. Put the fruits in the white wine stock and bring to the boil briefly - but do not cook until soft. Remove the cinnamon stick.
5. Bind with the touched moon amine; Bring it to the boil again very briefly, as the cornstarch only binds properly at the boiling point.
6. Pour into a nice bowl and let cool down well
7. Whip the cream and as soon as it sets, pour in the powdered sugar and, if you like, a touch of cinnamon powder.
8. Tip: I always serve this dessert in a turquoise bowl. That looks really great!