Monday, September 12, 2005

Quetschen Compote

Quarter a dozen quetschen and take the stones out. Marinate shortly in lemon juice. Heat butter in a casserole, add the quetschen and a heaped tablespoon sugar, mixed with cinnamon. Cook until soft, but not mushy. Allow to cool. Serve with ice cream, or whipped cream, or crème fraîche.
We tasted it without any of these: even better!

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