Curd Balls in Coconut Coating with Pear-Ginger Compote

For the coconut crumbs, heat a pan, melt the butter in it and toast the crumbs until golden brown. Add the coconut flakes and a tablespoon of vanilla sugar, also toast briefly and then set aside. Beat the whole egg with sugar until firm. Place the curd in a bowl and gently fold in the breadcrumbs, vanilla sugar, a pinch of salt and the egg foam. Form the mixture into small balls about 2 cm in diameter. Bring water to a boil in a saucepan, carefully place the curd balls in it and let them steep for about 2 minutes. As soon as the curd balls float to the surface, lift them out, roll them in the prepared breadcrumbs and sprinkle with powdered sugar. Serve with the prepared compote. For the compote, quarter the pears, peel, core and cut into 2 cm cubes. Wash and chop the ginger. Cut the dried apricots into small cubes. In a pot, bring water or juice to a boil. Add the ginger pieces and boil for 3 minutes. Mix in the pears as well as the apricots and remove the pot from the heat. Season with maple syrup and pour into bowls.

Preparation Tip:

This compote tastes even more varied if you replace one of the three pears with an apple.

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