Magimix MULTIFUNCTION STEAMER - Manual (Page 53)

Preparation: 15 min
Cooking: 1¼ hours at 100° Serves 4
1 kg pears
300 ml water
50 g cane sugar
½ tsp ground cinnamon
½ vanilla pod
Scrape the seeds from the vanilla pod. Make
a syrup in a saucepan with the water, sugar,
cinnamon and vanilla seeds. Simmer gently for 1
hour over a low heat.
Peel and dice the pears. Pour a litre of water into
the water tank. Arrange the diced pear in one of
the steamer baskets, put the lid on and cook for 15
min.
When the pear is cooked, mix it with the syrup and
allow to cool. Serve cold.
Pear compote
Preparation: 25 min
Cooking: 15-20 min at 100° Serves 4
4 bananas (just ripe)
50 g sugar
40 g butter
Juice of ½ lemon
½ vanilla pod
½ tsp ground cinnamon
8 tbsp orange-flower water
200 ml crème fraîche
Peel the bananas and sprinkle them with the lemon
juice. Combine the cinnamon with 25 g sugar in a
shallow dish and roll the bananas in this mixture. Fry
them in the butter for 4 min.
Lay the bananas on a large piece of aluminium foil.
Scrape the seeds from the vanilla pod, mix with the
remaining sugar and scatter over the bananas.
Sprinkle them with 4 tbsp of the orange-flower water
before tightly sealing the foil parcel.
Pour a litre of water into the water tank. Place the
parcel in one of the steamer baskets, put the lid on
and cook for 15-20 min. Take the bananas out of the
parcel and set aside in a warm place. Pour the
cooking juices from the parcel into the frying pan.
Bring the cooking juices to the boil with the crème
fraîche and remaining 4 tbsp of orange-flower water.
Serve the bananas hot, coated in the sauce.
Delicious with chocolate ice cream.
Spiced bananas
51 Desserts