|3 tbsp Cointreau|
|Peel, cut into eighths and core the apples and pears.|
|Halve and pit the plums, then cut the plum halves into quarters.|
|Spread the prepared fruit out in the porcelain dish and drizzle with Cointreau. Put the porcelain dish on the wire shelf in the cold cooking space. Steam.|
|Steaming 100°C for 12 Mins|
|Remove the seeds from the pomegranate and scatter over the compote.|
- Sweeten the compote with sugar to taste.
- Redcurrants can be used instead of pomegranate seeds.
- Porcelain dish ⅓ GN
- Wire shelf
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