Nespoli Coriander Compote

Put a pinch of ascorbic acid in water, there put the peeled fruit form, so that they do not become “rusty”. Bring the orange juice, lemon, sugar and ascorbic acid to a boil and poach the nespoli in it for about three minutes. Mix the arrowroot flour with the Grand Marnier and add to the boiling compote form.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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