John Myers
Triology of Apricot Quark Tart, Vanilla Ice Cream and Apricot Compote
The perfect triology of apricot quark tart, vanilla ice cream and apricot compote recipe with a picture and simple step-by-step instructions.
- 10 Apricot halves
- 125 ml Apricot juice
- 1 Shot glasses full of liqueur 43
- Cornstarch for binding
- Http://Www..De/Rezept/425366/Aprikosen-Quark-Tarte.Html
- 200 ml Vanilla icecream
- Preface: I invited dear guests to Good Friday. Since I came home late from work on Thursday, I didn’t have much time to prepare for the next day. But I still wanted to serve a delicious dessert. While browsing I came across the delicious and really quick-to-make tart from my dear cook friend Sabine. I still had vanilla ice cream and the apricots that were left from the cake I made this quick compote, which I served as a mirror to the ice cream and cake.
- Cut the apricots left over from the cake into small cubes and place in a small saucepan. Add the liqueur 43 and let it steep for half an hour. Top up with the juice. Heat the whole thing and stir in the cornstarch, mixed with a little juice, so that it only binds lightly.
- I put the cake on a plate, put a good spoonful of vanilla ice cream next to it and served it with the apricot compote. (I will soon be making the vanilla ice cream myself, now I’ve bought an ice cream machine.)
- I have to say, everyone was enthusiastic and I was happy to have got such a delicious dessert. So thanks again Sabine.
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