Orange-pineapple compote with pineapple brittle

Ingredients for 4 servings:

• 2 tsp sesame seeds, hulled
• 70 g sugar
• 20 g pineapple (pieces), dried
• Oil, for coating the foil
• 3 oranges, one of which is organic
• ½ pineapple, fresh
• 250 ml orange juice
• 1 vanilla pod(s)
• 1 star anise
• 30 g sugar
• 1 tbsp cornstarch
• possibly orange liqueur
• 200 g whipped cream
• Lemon balm, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dry roast the sesame seeds in a pan until golden yellow, then set aside. Finely dice the dried pineapple. Thinly coat a piece of aluminum foil with oil. Caramelize the sugar in a saucepan. Mix in the pineapple cubes and sesame seeds. Pour the caramel mixture onto the foil. This must be done very quickly, as it will harden immediately. Caution: It’s very hot and sticky! Let it cool. Wash and dry the organic orange, remove the rind with a zester, and set aside for decoration. Peel all of the oranges so that the white part is also removed. Cut the individual fruit segments out of the membranes, reserving the juice. Squeeze the membranes lightly with your hand. Peel the pineapple, remove the stem, and cut the flesh into bite-sized pieces. Add to the orange segments. Drizzle with one or two tablespoons of orange liqueur, if desired. Split the vanilla pod open and scrape out the pulp with a knife. Set aside two tablespoons of the orange juice. Bring the rest of the mixture to a boil along with the reserved juice, sugar, vanilla seeds and pod, and star anise, and let it steep for a while. Then bring to a boil again. Combine the cornstarch with the two tablespoons of orange juice. Stir the cornstarch mixture into the boiling mixture and simmer for one minute. Remove the vanilla pod and star anise, pour the juice over the fruit, and let it cool. Finely chop the brittle. Mix with the stiffly whipped cream. Divide the fruit and juice among serving bowls and spoon the cream and brittle mixture on top. Garnish with the orange zest and lemon balm.