|750 g plums|
|2 dl robust red wine|
|50 g sugar|
|1 vanilla pod, cut open|
|Cut the plums in half and remove the stones.|
|Mix the red wine and sugar together in the porcelain dish, then add the scraped-out vanilla seeds and the vanilla pod. Put the plums in the porcelain dish.|
|Put the porcelain dish on to the wire shelf at level 2 of the cold cooking space. Start the recipe. Hot air humid 200 °C, 15 minutes.|
- Serving suggestion: garnish the cooled plums with whipped cream and toasted flaked almonds. The plums also go well with dumplings.
- If frozen plums are used, 10–15 minutes must be added to the cooking time.
- Porcelain dish, ½ GN
- Wire shelf
|2 dl||robust red wine|
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