Apple compote with oatmeal crunch, cream cheese, and kale chips

Step 1/4

• 2½ apples
• 50 g sugar
• 25 ml apple juice
• ½ lemon
• ½ clove
• ½ bay leaf

• peeler
• cutting board
• knife
• pot

Peel the apples and cube. Caramelize some sugar in a pot over medium heat. Once melted and brown, deglaze with chopped apples, apple juice, and lemon juice. Add the clove and bay leaf and let simmer for approx. 10 min.

Step 2/4

• 2½ leaves kale
• ½ tbsp vegetable oil
• 12½ g confectioner’s sugar

• oven
• bowl
• baking sheet
• parchment paper

Preheat the oven to 160°C/325°F. Mix the kale leaves in a bowl with oil and powdered sugar. Transfer kale to a parchment-lined baking sheet and bake for approx. 12 min. Set aside to cool and crisp up.

Step 3/4

• 25 g sugar
• 50 g rolled oats

• frying pan
• rubber spatula
• baking sheet
• parchment paper

In a saucepan, caramelize remaining sugar over medium heat until well browned. Add the oatmeal and stir well to combine. Transfer oatmeal to a parchment-lined baking sheet to cool.

Step 4/4

• 125 g cream cheese
• 2½ lemon balm leaves

Use two tablespoons to form apple compote quenelles and transfer them to a serving plate. Roughly cut the cream cheese into pieces and add to the plate with the compote Sprinkle oatmeal on top. Place kale chips on the plate and arrange lemon balm leaves over the dessert. Serve with dessert wine, if desired. Enjoy!

Enjoy your meal!