John Myers
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Egg Pork and Apricot Compote
The perfect egg pork and apricot compote recipe with a picture and simple step-by-step instructions.
apricot compote
- 500 g Apricots fresh
- 1 piece Organic orange
- 1 piece Vanilla pod
- 100 g Sugar
Eierschecke
- 500 ml Milk
- 5 piece Egg yolk
- 295 g Sugar
- 50 g Food starch
- 1 piece Vanilla stalk
- 250 g Butter
- 200 g Flour
- 1 tsp Baking powder
- 1 piece Egg
- 500 g Lowfat quark
- 625 g Cream of sour cream
- 5 piece Protein
- 1 pinch Salt
apricot compote
- Scald and peel the apricots, remove the stones and cut into cubes. Caramelize the sugar. Deglaze with orange juice and season with vanilla pulp and orange zest. Add the fruit pieces. Do not let the compote simmer for too long. It should still be lumpy.
Eierschecke
- Make a shortcrust pastry from butter, sugar, flour, baking powder and the egg. Let rest in the refrigerator for at least an hour. Now make the pastry cream. Cook a pudding from milk, sugar, pulp of a vanilla stick and cornstarch. Let this cool down. Then fold in the egg yolks.
- Mix the quark with the sugar and pastry cream. For the egg topping, beat the egg whites with a pinch of salt to make snow. Mix the sugar, butter and pastry cream until smooth and then carefully fold in the egg whites. Roll out the shortcrust pastry and place in a buttered springform pan (approx. 30 cm) as a base. Cut away the protruding edges. Then distribute the curd mass evenly. Finally, spread the egg coating on the quark and bake in the preheated oven at 180 ° C for 50-60 minutes. Take out of the oven and let cool down.
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