Cooking Instructions
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Step 1
Peel, cut into eighths and core the
Pears (2)
and
Apples (2)
.
Step 2
Halve and pit the
Prunes (3)
, then cut the prune halves into quarters.
Step 3
Spread the prepared fruit out in the porcelain dish and drizzle with
Cointreau (45 mL)
. Put the porcelain dish on the wire shelf in the cold cooking space. Steam.
Step 4
Steaming 100°C for 12 Mins
Step 5
Remove the seeds from the
Granatapfelkerne (1/2)
and scatter over the compote.
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