Peach and gooseberry compote

Ingredients for 10 servings:

• 500 ml apple juice
• 250 ml white wine
• 200 g sugar
• 2 cinnamon sticks
• 2 star anise
• 40 g cornstarch
• some water
• 500 g gooseberries
• 700 g peach(s), preferably white
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

refreshing in summer

Bring the apple juice, white wine, sugar, cinnamon sticks, and star anise to a boil and simmer for 5 minutes. Allow to cool and discard the spices. Meanwhile, hull the gooseberries. Place the peaches in boiling water for a few minutes, remove the skin, and cut the flesh into small pieces. Squeeze the lemon juice. Mix the cornstarch with a little water. Bring the broth back to a boil. Add enough cornstarch water, stirring continuously, to achieve the desired consistency. Add the lemon juice and gooseberries. Boil for 2 to 3 minutes, then add the peach pieces and remove the pan from the heat. Allow to cool and serve cold. If desired, garnish with whipped cream and chopped pistachios.