Christmas Maroni Cream with Baked Apple and Plum Compote




Rating: 3.21 / 5.00 (57 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the maronic cream:










For the baked apple:



For the plum compote:









Instructions:

For the Christmas maroni cream with baked apple and plum compote, puree the chestnuts with orange juice, rum and port wine. Whip the cream with the cream stiffener, sugar and Chaiküsschen spice until stiff.

Mix the pureed chestnuts and the whipped cream. Add sugar to the cream to taste. Best left to infuse in the refrigerator for a few hours, but can be served right away if needed.

Put the apple in a roaster in the oven at 220°C top/bottom heat for about 30 minutes. When the apple is ready, remove the core, cut into quarters and arrange on plates.

In the meantime, core the plums, dice them and steam them with the remaining ingredients for the compote. If more liquid is needed, add a little more. The liquid should be fairly reduced at the end.

The amount of sugar depends very much on the inherent sweetness of the plums. Serve the Christmas maroni cream with baked apple and plum compote.

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