Tatsch with Fruit Compote

Mix dried fruit with the liqueur in a baking dish, marinate with the lid closed for about 120 minutes.

Boil red wine, orange zest and juice, sugar and cinnamon in a wide frying pan, add apples, gently simmer at low temperature for ten minutes. Add marinated dried fruit, just get hot. Remove the frying pan from the plate, let the compote cool slightly, remove the cinnamon stick.

Tatsch: Mix flour, nutmeg and salt in a baking bowl. Pour in milk all at once, whisk until smooth, stir in eggs, let batter stand at room temperature with lid closed for about thirty min.

Warm butter in a non-stick pan, add dough. Cover and let set at low temperature for about TEN min, only then divide into pieces with two frying spoons, bake on both sides for about FIVE min until golden brown.

Serve: Evenly distribute tatsch on plates, mix sugar and cinnamon, sprinkle on top. Arrange the compote next to it while it is still lukewarm.

Our tip: Use your favorite red wine for cooking!

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