Avocado Lychee Compote

Drain lychees, keep syrup.

Fillet oranges. Remove peel from avocado, cut flesh into cubes, sprinkle with juice of one lemon on the spot.

Stir quince jam with lychee syrup and let fruit pieces melt in it over mild heat.

Serve with hippen rolls and sprinkle with brittle just before eating.

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