Pasta with Elderberry-Pear Compote

Ingredients

• 275 g flour
• 50 g poppy seeds
• 1 packet dry yeast
• 120 ml milk (1.5 % fat) (lukewarm)
• 60 g sugar (3 tbsp)
• Salt
• 1 egg
• 50 g yogurt butter
• Bio lemon
• 250 ml elderberry juice
• 1 cinnamon stick
• 1 star anise
• 50 ml dry red wine
• 100 g sloe pears
• 100 g Blackberries
• 100 g elderberries
• 2 pears
• 10 g powdered sugar (1 tbsp)

Instructions

1. 1.

   Mix flour with poppy seeds and yeast for the pasta. Add milk, sugar, a pinch of salt and egg, knead into a smooth dough.

2. 2.

   Melt butter in a pot. Roll dough on floured surface into a log, cut into 16 equal pieces. Spread half the butter in a large baking dish, place dough pieces with space between, cover and let rise in a warm spot for about 30 minutes.

3. 3.

   Meanwhile rinse one lemon half hot, pat dry and trim about 3 cm of zest.

4. 4.

   For the compote bring elderberry juice with cinnamon stick, lemon zest and star anise to a boil in a pot. Pour in wine. Let the mixture steep covered on a turned-off burner for at least 20 minutes.

5. 5.

   In the meantime wash sloe pears, blackberries and elderberries, drain. Halve and pit sloe pears. Peel, halve, pit pears and cut crosswise into bite‑sized wedges.

6. 6.

   Brush dough pieces with remaining butter. Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 30–40 minutes until golden brown.

7. 7.

   Meanwhile heat the compote almost to boiling point. Add pears and sloe pears, cook for 3–4 minutes. Add elderberries and simmer for 1 minute. Stir in blackberries. Remove pot from heat, discard cinnamon, star anise and lemon zest, let compote cool.

8. 8.

   Dust pasta with powdered sugar and serve with compote.