August 29, 2012

Lønnestæde's Plums in Spiced Red Wine - year 2012

This is the second recipe in a row with focus on how to use your surplus of plums.

This time it is the 2012 edition of plum in spiced red wine, here I have made a few changes to the various spices used in Lønnestræde´s Plums in Spiced Red Wine - year 2011.

I simply looked through my kitchen cupboards finding useful spices for this wonderful tasteful plum in red wine. I can only strongly you to try them. In this recipe I am using smaller plums with a more firm texture.

When you cook these plums you are having the most fantastic smell of gløgg in your kitchen.

Lønnestæde's Plum in Spiced Red Wine - 2012:
  • 750 plums - without stone
  • 500 g red wine
  • 250 g sugar
  • 4 sticks of cinnamon
  • 2 bay leafs
  • 9 cardamon
  • 6 allspice corns
  • 10 black pepper corn
  • potassium sorbat - optional
  1. Add boiling water to the storage glass.
  2. Wash the plums and remove the stone. Cut the plum into 2 pieces.
  3. Cook up the red wine with sugar and all the different spices.
  4. Add the plums into the red wine, and let the plums cook for 5 minutes.
  5. Empty the glass for the hot water.
  6. Add the plums into the storage glass.
  7. Reduce the red wine syrup into half the amount.
  8. Fill the red wine syrup into the storage glass with the plums.
  9. Let the plums mature for minimum 2 weeks, before using them for dessert.
  10. Serve the plums together with whipped cream or ice cream.

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