|3 tbsp Cointreau|
|Peel the apples and pears, cut them into eight pieces and de-seed them. Halve the plums into and remove the stones. Then halve the halves. Put the prepared fruit into the porcelain dish. Scoop out the pomegranate seeds and sprinkle them over the top, then drizzle with Cointreau.|
|Put the porcelain dish onto the wire shelf at level 2 of the cold cooking space. Steam 100 °C, 10–15 minutes.|
- Sweeten the compote with sugar to taste.
- Replace the pomegranate seeds with redcurrants.
- Porcelain dish, 1/3 GN
- Wire shelf
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