Prunes compote with oranges and pine nuts

1 serving


Take 200 g of prunes, pour 3 glasses of water, cook with 100 g of sugar. Peel 6 small oranges, split in half, cut across in slices, put a pyramid in the center of a deep dish. Cover around with garland prunes, sprinkle with 100g peeled pine nuts and finely chopped orange peel. Pour prunes with decoction, take them out into the cold