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.
- 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
- 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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