Summary

Ingredients

• 500 g plum (s), fresh or straiht from the jar
• 4 tablespoon quince jelly
• 6 tablespoon red wine, medium dry
• 1 teaspoon peppercorns, green, pickled
• 1 pinch (s) ginger powder
• 200 g Brie, German, 45% F. i. TR.

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Instructions

1. Wash and stone fresh plums.
2. Mix the quince jelly and red wine in a saucepan and reduce until syrupy. Steam the plums in it for about 3 minutes. If you are using prunes, let the fruit drain off, remove the stone if necessary and add to the hot sauce, but do not let it boil again. Stir in the pepper and season with ginger powder. Let cool down.
3. Cut the brie open and serve with the plums.