John Myers
Toasted Swatt Bread on Apple Compote with Macarpone in Amarettini
The perfect toasted swatt bread on apple compote with macarpone in amarettini recipe with a picture and simple step-by-step instructions.
- 400 g Pumpernickel
- 200 g Raisins
- 4 packet Vanilla sugar
- 100 g Chopped almonds
- 150 g Butter
- 600 g Apples
- 250 ml Apple juice naturally cloudy
- 60 ml Calvados
- 1 piece Vanilla pod
- 50 g Food starch
- 400 g Mascarpone
- 400 g Natural yoghurt
- 200 g Raspberries
- Crumble the pumpernickel into small pieces, then mix together with the raisins, 2 sachets of vanilla sugar and chopped almonds. Then fry in 100 g butter in the pan until it becomes a mushy mass. Then distribute the mixture evenly in dessert glasses and press firmly onto the base.
- Peel the apples and cut into even pieces, then sweat the apple pieces in a saucepan with a little butter until they are translucent, then add the apple juice, a vanilla pod and the calvados, bring to the boil and thicken with cornstarch. Then distribute evenly in the dessert glasses on the pumpernickel base.
- Mix the mascarpone with yogurt, 2 sachets of vanilla sugar and pour onto the apple compote in the dessert glasses. Then put in a cool place for approx. 2 hours. Decorate with raspberries.
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