Caramel – Plum Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g plums (plums), fresh, alternatively 1 lass plums
- 100 g suar
- 0.25 liter ¼ cherry juice
- 1 teaspoon cinnamon
- 1 pinch cinnamon
- 1 packet vanilla sugar
- 1 tablespoon cornstarch
- 100 g whipped cream
Print Recipe
Pin Recipe Instructions
- Wash, halve and stone the plums.
- Slowly melt sugar in a saucepan over low heat, caramelize until light brown and deglaze with cherry juice while stirring. Add 1 teaspoon of cinnamon and vanilla sugar and simmer for approx. 5 minutes. Add the plums to the stock and stew for 2-3 minutes. Remove with a slotted spoon and set aside.
- Mix the starch with a tablespoon of water in a small container until smooth. Bring the stock to the boil, stir in the mixed starches and simmer everything for about 1 minute. Fold in the plums again and then leave to cool.
- Whip the cream and 1 pinch of cinnamon until stiff.
- Arrange the caramel and plum compote in glasses and add a dollop of cream to each one.
- Amarettini go well with this.
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