Lagrange BG 700 Operating Instructions Manual - 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.

49