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Pinchos
• Corte el rape en 24 tiras largas.
Coloque el resto de los ingredientes en la cubeta. ponga la tapa y pulse «Grind» hasta que el aliño
esté perfectamente mezclado.
Vierta el aliño sobre las tiras de rape, con cuidado de que todo el pescado esté bien cubierto. Deje
marinar durante 20 minutos.
• Ensarte el pescado en los pichos (tres trozos por pincho).
• Cocine en una parrilla muy caliente, 4 minutos por cada lado.
• Sirva caliente.
COMPOTA DE CANELA Y PERA
75g de azúcar morena
1 palito de canela, cortado en trozos de 1,5 cm
25 g de mantequilla
2 peras, peladas y cortadas en daditos de 1,5 cm
Coloque el azúcar y la canela en la cubeta. Procese utilizando la función «Grind» dando pequeños
toques para romper la canela y luego de forma continua para reducir la preparación a polvo. Retire
el polvo, tamice y reserve.
Derrita la mantequilla en una cacerola, añada la mezcla de canela y azúcar y la pera y cocine a fuego
lento durante 10 minutos.
Coloque de nuevo en la cubeta y procese hasta que adquiera la consistencia de puré.
Variaciones: Puede sustituir las peras por otras frutas, por ejemplo, manzanas, melocotones...
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