Recipe Book

Method:
Wash and peel the apples. Then cut them in
quarters or in eight pieces and remove the core.
Put the apples in a vacuum bag and add the star
anise and vanilla pod. Vacuum seal and cook.
• Time in the appliance: 20 minutes
• Shelf position: 3
• The dish can be served warm or cold, with
English crème or ice cream.
Red wine pears
Ingredients:
• 2 ripe pears, around 300 g
• 2 glasses of red wine, around 300 ml (e.g.
Cabernet Franc)
• 1 teaspoon sugar
• 1 pinch of cinnamon, 1 clove - optional
Method:
Put the wine in a pot and boil it until it becomes
a bit denser and reduced for about half of the
amount (about 8 – 10 min on high power). Then
let it cool. Wash and peel the pears, cut them in
halves and remove the core. Put all the
ingredients in a vacuum bag. Vacuum seal and
cook.
• Time in the appliance: 15 minutes
• Shelf position: 3
• The dish can be served warm or cold, with dish
English crème or ice cream.
English crème
Ingredients:
• 250 ml fresh cream
• 250 ml milk
• 140 g egg yolks (around 8 - 10 egg yolks)
• 140 g sugar
• 1/2 vanilla pod
• 1 orange and 1 lemon peel for flavor
Method:
Put cream, milk, egg yolks and sugar in a bowl.
Halve the vanilla pod and use a knife to scrape
out the seeds and add them and the vanilla pod
in to the bowl. Add the fruit peels and whip
everything on low speed until the mixture is
homogenous. Remove the vanilla pod and the
fruit peel from the mixture. Put the mixture in
one or more vacuum bags. Vacuum seal and
cook. After cooking put the bag in an ice bath
and then serve warm or cold.
For a better result leave the cream for one night
in the fridge. If any lumps appear pour the cream
in a bowl and whip.
• Time in the appliance: 20 minutes
• Shelf position: 3
• The dish can be served with fresh or cooked
fruits, chocolate cake, apple pie or ice cream.
Steam oven Recipe Book 37
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