Cookingchart Fruits

Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on the quality and maturity of product.

Mango

Remarks: Cut into chunks of approx. 2 × 2 cm, vacuum-seal (full vacuum, approx. 0.8–0.9 bar), then chill in iced water.

Tip: Cooked in stock (e.g. mango or orange juice), it also goes well withChinese fondue (hot pot) or shellfish dishes. For this, very finely blend the mangos and season with a little chilli, garlic, a pinch of salt, fresh coriander and a pinch of curry.

Pineapple

Remarks: Quarter the pineapple, vacuum-seal in wedges (full vacuum, approx. 0.8–0.9 bar).

Tipp: Important: When peeling a fresh pineapple, make sure to cut out the eyes completely.

Apple Pieces

Remarks: Vacuum-seal prepared apple wedges with a little lemon juice and sugar, then chill in iced water.

Tip: Cook the apples in a syrup of spices and herbs. A combination of lime, cinnamon and basil is delicious.

Apple Purée

Remarks: Vacuum-seal prepared apple wedges with a little lemon juice and sugar (full vacuum, approx. 0.8–0.9 bar), then purée.

Tip: Vacuum-seal with a red wine reduction (reduce 1 litre red wine to ¼), sugar, star anise and vanilla. Superb with venison or as a dessert.

Rhubarb

Remarks: Vacuum prepared rhubarb chunks with a little grenadine syrup (full vacuum, approx. 0.8–0.9 bar), then chill in iced water.

Tip: Bring to the boil gently in a saucepan, refine with a little butter and use as a sauce.

Pears

Remarks: Cut in half, vacuum-seal (full vacuum, approx. 0.8– 0.9 bar), then chill in iced water.

Tip: As an accompaniment to venison, vacuum-seal the pears in sweetened mulled wine and poach.

Plums

Remarks: Cut into quarters, marinade with a little cinnamon and sugar, vacuum-seal (full vacuum, approx. 0.8–0.9 bar), then chill in iced water.