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Peel the apples, remove the core and slice the apples in even cubes. Caramelize the 3 tablespoons of coconut blossom sugar in a hot pan and add the apple cubes. Stir well and let it simmer for a while before deglazing with the white wine. Now add the cinnamon and bring to a boil. Turn down the heat 2/3 and allow to reduce slowly until the apples soften and the sugar has become a syrup. Put the blueberries together with the remaining coconut blossom sugar in a mixer and blend in intervals. Slowly add some of water, until you have a nice sorbet.
Put the prepared compote on a small dish, use two tablespoons to make sorbet quenelles and dress them on the compote. Finally, sprinkle with some extra blueberries and coconut blossom sugar and serve at once. Enjoy !!