September 01, 2012

Lønnestræde´s plums in port with Christmas spices


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
  1. Clean the plums, cut them in half and remove the stone.
  2. 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.
  3. Leave the plums for minimum 1 day in the refrigerator.
  4. Add the dark Muscovado sugar and stir well
  5. Add boiling water to the storage glass.  
  6. Add everything into a cooking pot.
  7. Let the plum boil softly for 5 minutes
  8. Empty the glass for the hot water.
  9. Remove the plums and place them in the storage glass.
  10. Reduce the port - softly boiling it for approx 30 minutes.
  11. Let the plums mature for minimum 2 weeks, before using them for dessert.
  12. Serve them plums as sauce for rice pudding (typical Danish Christmas dessert)
  13. Plums cooking in port

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