Fruit puree from compote grounds with honey and nuts

4 servings

30 minutes

Fruit puree made from compote residue with honey and nuts is a true find for lovers of natural desserts. Its roots trace back to European culinary traditions, where the ability to use every ingredient to its fullest is a sign of culinary mastery. Soft and velvety, this puree reveals the natural sweetness of fruits accentuated by the aroma of honey and spices. Light nutty notes add texture, transforming it into a harmonious and rich dessert. It works wonderfully as a standalone treat, an addition to yogurt or ice cream, and as a base for baking. The delicate balance of flavors makes it a versatile and exquisite delicacy that can adorn even a festive table.

Energy value per serving

• Calories: 164.6
• Proteins: 2.7g
• Fats: 8.5g
• Carbohydrates: 20.2g

Ingredients

• Honey: 2 tbsp
• Crushed walnuts: 50 g
• Vanilla: 0.5 tsp
• Cinnamon: 0.5 tsp
• Nutmeg: 0.3 tsp
• Citric acid: 0.3 tsp
• Ground coriander: pinch
• Fruits: 400 g

Cooking steps

1. Strain the seedless compote residue (preferably apples, pears, plums) through a sieve.

   Required ingredients:

   • Fruits: 400 g

2. Chop with a blender into puree or pass through a meat grinder.

3. Simmer for 15-20 minutes on low heat, stirring.

4. Add honey, nuts, and spices, mix until smooth, and remove from heat.

   Required ingredients:

   • Honey: 2 tablespoons
   • Crushed walnuts: 50 g
   • Vanilla: 0.5 teaspoon
   • Cinnamon: 0.5 teaspoon
   • Nutmeg: 0.3 teaspoon
   • Citric acid: 0.3 teaspoon
   • Ground coriander:  pinch