The plum season has started again here in Denmark, and one of my work colleagues is supplying me with some wonderful tasting small red plums with a good firm texture, which is excellent for this specific formulation. When I am arriving to work I will find a bag full of plum ready to use laying waiting for me on my work desk - I will call this extreme good service :-) So a BIG thank you to my good work colleague for these great plums :-)
Continuing with my modification on this favourite plum dessert of mine, I have again made a few changes to this recipe used Lønnestræde´s plums in spiced red wine - year 2012. Again I looked into, what my kitchen cupboards had inside them, and what I felt like putting into the red wine.
When you cook these plums you are having the most fantastic smell of gløgg in your kitchen.
- 1000 plums - without stone
- 500 g red wine
- 330 g sugar
- 4 sticks of cinnamon
- 2 bay leafs
- 10 cardamon
- 6 allspice corns
- 10 cloves
- 10 red pepper corn
- 10 white pepper corn
- 1 empty vanilla pod - cut into smaller pieces
- potassium sorbat - optional
- Add boiling water to the storage glass.
- Wash the plums and remove the stone. Cut the plum into 2 pieces.
- Cook up the red wine with sugar and all the different spices.
- Add the plums into the red wine, and let the plums cook for 5 minutes.
- Empty the glass for the hot water.
- Add the plums into the storage glass.
- Reduce the red wine syrup into half the amount.
- Fill the red wine syrup into the storage glass with the plums.
- Let the plums mature for minimum 2 weeks, before using them for dessert.
- Serve the plums together with whipped cream or ice cream.
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