|750 g plums|
|200 ml red wine, robust|
|50 g sugar|
|1 vanilla pod|
|Mix the red wine and sugar together in the porcelain dish. Cut open the vanilla pod, scrape out the vanilla seeds and stir in. Add the vanilla pod.|
|Cut the plums in half, remove the stones and place in the porcelain dish.|
|Put the porcelain dish on the wire shelf level at level 2 of the cold cooking space. Cook.|
|Hot air humid 200°C for 15 Mins|
- Serving suggestion: Garnish the cooled plums with whipped cream and toasted flaked almonds.
- If frozen plums are used, 10–15 minutes must be added to the cooking time.
- Wire shelf
- Porcelain dish ½ GN, depth 65 mm
|200 ml||red wine|
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