Mandarin – Apple – Dessert

Ingredients for 4 servings:

• 1 can tangerine(s), approx. 400 g
• 4 apples
• 250 ml water
• 1 tbsp sugar
• 3 cloves
• 1 piece(s) lemon(s) – peel, small
• 50 g marzipan
• 3 sheets of gelatin
• 2 tbsp rum

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Drain the mandarins and collect the juice. Peel the apple and remove the core. Halve 2 apples, cut the other 2 apples into small pieces, put everything in a saucepan, bring to a boil with water, mandarin juice, sugar, lemon zest, and cloves, and simmer for about 5 minutes (until al dente). Remove from the heat, remove the cloves and lemon zest, remove the halved apples and place on plates or in bowls. Add the marzipan to the hot apple compote and dissolve it in it. Then puree everything – small pieces of apple can be left in. Arrange the mandarin pieces on top of the apples in a pyramid shape. Soak the gelatine, then dissolve it in the rum in a small saucepan (do not boil), let it cool briefly, and drizzle a little over the mandarin orange segments. Stir the rest into the apple sauce. Pour the cream over the apple/mandarin orange pieces and let it stand for a good hour. Serve with whipped cream, butter cookies, or ladyfingers, if desired.