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Baked Pasta with Peach Compote

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Baked Pasta with Peach Compote

The perfect baked pasta with peach compote recipe with a picture and simple step-by-step instructions.

peachcompote

  • 4 Eggs
  • Salt and pepper
  • 1 Can Peaches
  • 1 tbsp Custard powder
  • 2 tbsp Sugar to taste
  • 3 tbsp Peach juice
  1. Let the peaches heat up well, then pour off the broth and save. Mash the peaches, but not finely, there may still be pieces. Mix the vanilla pudding powder with 3 tablespoons of peach juice and add to the mashed peaches. Put back on the stove and bring to the boil. If it is too thick, stir in peach juice. Sugar to taste. Tastes cold or warm
  1. Boil the noodles until they are firm to the bite, drain them off and then put them in the pan and fry them with 2 tablespoons of clarified butter.
  1. In the meantime, whisk the eggs with salt and pepper and pour over the eggs, turning them frequently and let them set.
  1. Now it can be served.
Dinner
European
baked pasta with peach compote

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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