PRUNE COMPOTE WITH ORANGES
Katrinplommonkräm med apelsin
This type of thickened fruit soup is a very popular dessert in Sweden and we call it "kräm". It exists in practically any fruit and berry taste there is and is mostly served with ice-cold milk. For this recipe you need dried, seedless prunes, also a very popular thing in this country.
Serves 4
1 package dried, seedless prunes, 1/3 lb
2 1/3 cups water
3 to 4 tablespoons sugar
½ tablespoons potato starch flour
3 tablespoons water
2 oranges
Bring the prunes to a boil in the water. Let boil slowly for about 5 minutes and flavor with sugar. Stir the potato starch in some cold water, remove saucepan from heat and stir the thickening gently into the prunes. Put saucepan back on heat. Bring to a quick boil without stirring or the compote will be tough.
Cover and leave to cool completely.
Peel the oranges and cut the pulp in small pieces. Mix these into the cold compote.
Serve with cream or creamy milk.
Enjoy!
Bella
Katrinplommonkräm med apelsin
This type of thickened fruit soup is a very popular dessert in Sweden and we call it "kräm". It exists in practically any fruit and berry taste there is and is mostly served with ice-cold milk. For this recipe you need dried, seedless prunes, also a very popular thing in this country.
Serves 4
1 package dried, seedless prunes, 1/3 lb
2 1/3 cups water
3 to 4 tablespoons sugar
½ tablespoons potato starch flour
3 tablespoons water
2 oranges
Bring the prunes to a boil in the water. Let boil slowly for about 5 minutes and flavor with sugar. Stir the potato starch in some cold water, remove saucepan from heat and stir the thickening gently into the prunes. Put saucepan back on heat. Bring to a quick boil without stirring or the compote will be tough.
Cover and leave to cool completely.
Peel the oranges and cut the pulp in small pieces. Mix these into the cold compote.
Serve with cream or creamy milk.
Enjoy!
Bella
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