August 16, 2014

Lønnestræde´s Plum in spiced red wine - 2014


With the arrival of a new plum season here in Denmark, it is time for me again to make this years version on plum in spiced red wine.

I continue to make modification on this recipe of mine on Lønnestrædes Plum in spiced red wine 2013, this year I have decided to twist the flavour in the direction of liquorice. I am really looking to taste these plums sometime during Autumn/Winter in the company of some good friends.

Lønnestæde's Plum in spiced red wine - 2014:
  • 1000 plums - without stone
  • 500 g red wine
  • 350 g brown sugar
  • 2 bay leafs
  • 10 cardamon
  • 6 allspice corns
  • 10 red pepper corn
  • 10 white pepper corn
  • 5 black pepper corn
  • 10 fennel seeds
  • 1 liquorice root - cut into smaller pieces
  • 1 empty vanilla pod - cut into smaller pieces
  • 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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