How to do it:
1. Mix the butter with the eggs until creamy. Then mix in the quark and enough crumbs to form a malleable mixture.
2. Wash the apples, peel if necessary, cut them into narrow slices, removing the core. Pour the juice into the shallow COOK & SERVE pot, spread the apple slices with the cinnamon stick inside. Heat it up at low heat, bring it to the boil and then let it boil quietly for 5 minutes. Stir from time to time. Keep warm.
3. Half fill the COOK & SERVE pot with water, add a pinch of salt and bring the water to a boil. Cut off the curd mixture with a wet spoon and let it simmer for about 5 minutes in the water, which is only slightly boiling, until it floats on top. Lift them out with a skimmer and place them on the compote. Serve sprinkled with cinnamon sugar.
Nutritional values per serving:
Calories: 454 kcal, Carbohydrates: 70,5 g, Protein: 11,8 g, Fat: 11,9 g, Dietary fibre: 4,1 g
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