Pear And Plum Compote With Marzipan Topping - cooking recipe

Ingredients

20 oz jarred red plums in syrup, drained, syrup reserved
1 1/4 tbsp cornstarch
2 tbsp granulated sugar
1 tsp ground cinnamon
3 None ripe pears, peeled, cored and sliced
7 oz marzipan, grated
1 tsp lemon zest
2 None eggs + 3 egg yolks
2 tbsp sliced almonds, toasted
1 tbsp powdered sugar, to dust

Preparation

Preheat oven to 400\u00b0F. Gently heat plum syrup. Blend cornstarch with sugar, 1/2 tsp cinnamon and 1/2 cup water. Add to syrup and simmer, stirring, for 1 min, until slightly thickened. Add plums and pears then remove from heat. Transfer to a baking dish and smooth surface.
Combine grated marzipan, lemon zest, whole eggs, 2 egg yolks and remaining cinnamon. Transfer to a large piping bag. Pipe small dollops over top of fruit. Beat remaining egg yolk and lightly brush over dollops. Bake for about 10 mins, until just set. Sprinkle with sliced almonds and dust with powdered sugar. Serve immediately.