Compote of Dried Fruits with Sabayon of Black Nuts

Pour tea with the cinnamon stick and hot water, infuse for 3-5 min. and pour through a sieve. Cut the fruit into coarse pieces and add to the finished tea form. Then make 5 min. and infuse covered (in the refrigerator) for at least 12 hours. (The compote can be kept refrigerated for a few weeks).

Cut the black nuts into fine cubes. Mix the syrup, spices and egg yolks in a kettle until creamy. Then place the kettle in the water bath (the water should not make more, but should be kept just below boiling point) and add the wine. Whisk heartily until the mixture becomes creamy and has twice the volume. Fold the diced black walnuts into the sabayon mold and dress it with the compote of dried fruit.

This dessert goes equally well as a complement to a piece of

Black nuts: Prick the nuts all around with a larding needle about ten times (it is advisable to put on rubber gloves) and fill them into a canning jar. Cover the nuts with salt water and renew the water daily, for a total of 2 weeks.

On top of this, boil the nuts in enough fresh salted water and do 5 min. on low heat.

Grate the lemon peel and squeeze the juice. Bring the juice and peel to a boil with 3/4 liter of water, sugar and the spices and simmer gently until the liquid is syrupy. Then remove the spices again. Add the nuts to the syrup form and soften.

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