Apricot-Strawberry Compote

Pour the sugar in small heaps into a saucepan and caramelize over medium heat until golden brown. Pour in the wine and simmer gently without a lid for 3-5 minutes until the hard caramel is almost dissolved. 2.

In the meantime, quarter and pit the apricots, cut the quarters diagonally from new. Slit the vanilla bean lengthwise and scrape out the pulp. Add apricots, vanilla pulp and pod and juice of one lemon to the caramel form and simmer gently for another 5 minutes.

Season the compote with balsamic vinegar and cool completely. Just before serving, remove the vanilla bean. Rinse and clean the strawberries, halve or possibly quarter them. Mix with the apricots, let stand for about 10 minutes and bring to the table.

Offer with semolina dumplings, for example.

Tip: Strawberries taste best when they are in season! Buy, if possible, local products!

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