Pumpkin-pineapple compote

Ingredients for 1 servings:

• 700 g Hokkaido pumpkin(s)
• 500 g pineapple
• 100 g almond sticks
• 800 ml water
• 300 ml lemon juice, freshly squeezed
• 250 g xylitol (sugar substitute)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

without sugar, with xylitol and roasted almonds – can also be preserved.

Roast the almond slivers in a pan over high heat without adding any fat until they are light brown and you can smell the roasted flavor. Stay with the pan and turn the almonds frequently, otherwise they will burn slightly. Transfer to a plate and set aside. Wash the Hokkaido pumpkin, quarter it, remove the seeds, and coarsely grate it, including the skin. Remove the stem and base of the pineapple, peel it, slice it, and cut out the hard middle part. Cut the flesh into thumb-sized pieces. Halve the lemons and squeeze the juice. Combine the water, lemon juice, and xylitol in a sufficiently large saucepan with the pineapple and pumpkin. Bring to a boil over high heat, then reduce the heat to medium and simmer until the pumpkin is soft. Finally, add the roasted almonds and serve. You can also pour the compote into clean jars while it’s still boiling hot and seal them immediately. This way, the compote will keep for months.