This is the fifth reciep in a row having focus on guess what ? Yes, you are right - the answer is PLUMS.
This time I was twisting the recipe on plums in port a la Dansukker taking inspiration from plums in spiced red wine. This time I am again using smaller plums with firm texture, as I will be boiling those plums and still would like to some texture left in the final dessert.
I imaging that these plum could be served with ris à l´amande (rice pudding) instead of the usual cherry sauce.
Lønnestræde´s plums in port in port with Christmas spices:
|Plums soaken in port and spi|
- 500 g plums - half and without stone
- 4 dl port
- 300 g sugar
- 2 stick of cinnamon
- 4 star anise
- 8 allspice corns
- Clean the plums, cut them in half and remove the stone.
- Place them in pot and fill the port and spices on top. I use a small saucer in order to keep the plums down in the port, so they are floating around.
- Leave the plums for minimum 1 day in the refrigerator.
- Add the dark Muscovado sugar and stir well
- Add boiling water to the storage glass.
- Add everything into a cooking pot.
- Let the plum boil softly for 5 minutes
- Empty the glass for the hot water.
- Remove the plums and place them in the storage glass.
- Reduce the port - softly boiling it for approx 30 minutes.
- Let the plums mature for minimum 2 weeks, before using them for dessert.
- Serve them plums as sauce for rice pudding (typical Danish Christmas dessert)
|Plums cooking in port|