Summary

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

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Instructions

1. Wash, halve and stone the plums.
2. 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.
3. 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.
4. Whip the cream and 1 pinch of cinnamon until stiff.
5. Arrange the caramel and plum compote in glasses and add a dollop of cream to each one.
6. Amarettini go well with this.