Lagrange BG 700 Mode D'emploi page 49

which a few drops of lemon have been added. When the soles
are cooked and nicely browned, sprinkle with chopped parsley
and a pinch of paprika.
- DESSERT -
CARAMELISED AUTUMN FRUIT BROCHETTES
Preparation time: 0 min - Marinade: 1 hr
Cooking time: 10 min
- Serves 4 -
- 200 g of apples (pippin)
- 200 g of purple plums
- 200 g of pears
- 1 pinch of powdered cinnamon
- 4 tablespoons of sweet white wine (Sauternes for example)
- 4 tablespoons of brown sugar
- 0 g of butter.
Wash the plums, cut them in half and remove the stones. Peal
the apples and pears and cut them into regular cubes. Macerate
the fruit in the wine and cinnamon for an hour. Drain the pieces
of fruit and thread them onto wooden skewers to make small
brochettes. Place your brochettes on the grill and brown the
fruit for a few minutes.
Suggestion: you can caramelise the brochettes after having
browned the fruit on the grill.
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