Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Raclette
Plum chutney
Port-soaked pears
How it's done
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Raclette
Place the pumpernickel in the raclette pans and toast under a raclette grill for approx. 4 mins. Dot the cheese on top and melt under the raclette grill for approx. 5 mins.
Plum chutney
Cook the plums with all the ingredients up to and including salt over a medium heat for approx. 20 mins. until soft, stirring occasionally; leave to cool. Spoon over the melted cheese.
Port-soaked pears
Bring the port with the water and all the ingredients up to and including grapefruit peel to the boil. Add the pears, reduce the heat, cover and simmer for approx. 10 mins. until almost soft. Remove the pears, reduce the juice for approx. 30 mins. to a syrupy consistency. Drizzle over the pears. Serve the pears warm with the raclette.
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