Spicy apricots on almond pudding quark

Ingredients for 2 servings:

• 150 g apricot(s)
• ½ chili pepper(s), red, fresh
• 50 ml white wine
• 25 g sugar
• some basil leaves
• 150 ml milk
• 25 g sugar
• 1 ½ tbsp almond pudding powder
• 125 g quark, 20%

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

a dessert for two

Halve the washed apricots, remove the stones, and cut the flesh into small pieces. Deseed half the chili pepper and dice very finely. Bring the wine and 25g of sugar to a boil, add the apricots and chili, and reduce the heat. Cover and simmer gently for about seven minutes, then remove from the heat and transfer to a bowl to allow the compote to cool. Finely chop the basil leaves and stir into the cooled compote. Mix the custard powder with 3 tablespoons of the milk in a small glass. Heat the remaining milk with 25g of sugar. Boil the milk, stir in the mixed custard powder, and bring to a boil again. Pour the pudding into a bowl rinsed with cold water and let cool. Mix the quark into the cooled custard cream. If the mixture is too thick for your needs, stir in a little more milk. Now layer the cream and compote alternately in glasses, starting with the cream and adding the compote as the last layer. Garnish with a mint or basil leaf and serve. Very refreshing in hot weather, fresh from the fridge. 285 kcal per serving.