Fruit compote

2 apples

2 pears

3 prunes

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.

Dampning 100°C i 12 Min.

½ pomegranate

Remove the seeds from the pomegranate and scatter over the compote.