Plum compote
Makes 4-5 jars, each approx. 400 ml
Ingredients
2500 g ripe plums
125 g caster sugar
Method
Stone the plums, chop them up roughly
and place them in an oven dish or in
the glass tray. Sprinkle with sugar,
allow to stand for approx. 3 hours, then
cook uncovered. Once bubbling, turn
the temperature down and continue to
cook.
Stir frequently during cooking. The
plum compote should only cook very
gently.
Do not allow it to become too thick, as it
continues to thicken as it cools.
When cooked, transfer it into sterilised
jars.
Recommended settings
Function: Fan plus
Boiling temperature: 190–210 °C
Cooking temperature: 140–160 °C
Shelf level: 1
Duration: 100–120 minutes
Tip
Plum compote can also be frozen in
suitable containers. Colour and flavour
are both well retained at low
temperatures.
Jams and preserves
168
Содержание H6000BM
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