Wake the spillings, remove the seeds and cut into quarters and simmer with a little water (1 – 2 tbsp.) in a pot with a closed lid until slightly soft.
Let cool and then strain half of the spillings.
Mix the curd cheese with linseed oil and sugar until smooth, then stir in the strained spillings well and season to taste.
Finally, carefully mix in the remaining spillings and garnish with a tablespoon of the spilling compote.
Refrigerate if necessary or enjoy immediately.
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