Fruit compote

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Preparation

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.
Steaming 100°C for 12 Mins
½ pomegranate
Remove the seeds from the pomegranate and scatter over the compote.

Tips

  • Sweeten the compote with sugar to taste.
  • Redcurrants can be used instead of pomegranate seeds.
  • Porcelain dish ⅓ GN
  • Wire shelf
Quantity Ingredient
½ pomegranate
3 prunes
2 pears
3 tbsp Cointreau
2 apples

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