Baked apple layered dessert

Ingredients for 4 servings:

• 6 apples
• 50 g sugar
• 80 g raisins
• 1 shot of rum
• 200 ml white wine or apple juice, approx.
• 12 spiced speculatius cookies
• e.g. cinnamon
• 3 carnations
• 3 allspice berries
• e.g. Amaretto or apple juice for drizzling
• 250 g cream cheese
• 200 g sour cream
• 3 packets of vanilla sugar
• 30 g almonds, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

wintery, simple and delicious

To make the baked apple compote, first peel and chop the apples. Melt the sugar in a saucepan and add the diced apples. Then deglaze with a generous splash of rum and add about 200 ml of liquid (I usually add a little to the pan first and add more if needed – white wine is best, but apple juice is also delicious). Lightly press the spices into the compote and add them to a spice bag or tea strainer. Simmer with the lid on, then remove the lid after about 20 minutes and let the liquid slowly evaporate. After about 20 minutes, add the raisins and almonds. When the desired consistency is reached (for me, after about 40 minutes), stir the apples vigorously and remove the pan from the heat. Break the speculatius biscuits into large pieces, fill dessert glasses, and drizzle with Amaretto or juice. The speculatius biscuits should soften, but not become soggy. Top with the cooled compote and finally a layer of sour cream. Mix the quark and sour cream with the vanilla sugar and cinnamon (add more sugar if you like it extra sweet).