Autumn porridge

Ingredients for 4 servings:

• 2 apples
• 1 pear(s)
• 1 dashes lemon juice
• 1 handful of plums or prunes
• 1 handful of grapes, light or blue
• 400 ml apple juice or water
• 3 tsp cornstarch or vanilla pudding powder
• 1 tbsp sugar (or 2-3 tbsp), or honey (then no longer vegan)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

from apples, pears, plums and grapes

Peel and dice/chop the apples and pears, then immediately toss with lemon juice to prevent the pieces from turning brown. You can leave the skin on, but if you want the porridge to be very fine, I would peel it. Pit the plums and quarter them lengthwise or chop them in another way. Halve the grapes lengthwise and remove the seeds if necessary. Mix the cornstarch with a little of the apple juice. Bring the fruit to a boil with the remaining apple juice and the sugar, add the mixed cornstarch, and cook briefly (about 1-3 minutes) until the starch thickens. Now let the porridge cool while stirring. Autumn porridge goes well with vanilla sauce, vanilla ice cream, vanilla yogurt, or semi-stiff vanilla cream, as well as cinnamon quark, walnut ice cream, honey cream, honey yogurt, or similar. It also goes well with pancakes, waffles, Schmarren (a German dish of German pancakes), or similar dishes—perhaps even warm, depending on your taste.