Plum gratin

Ingredients for 10 servings:

• 24 plums
• 3 tbsp sugar
• 150 ml red wine, dry
• Cinnamon, ground
• 2 vanilla pods
• 2 orange(s), organic
• 200 g ricotta
• 6 egg yolks
• 5 tbsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

beautiful dessert in autumn, also suitable as a finger food dessert, can be prepared

This batch is sufficient for 10 servings or 20 small finger food portions. Wash the plums, drain them, halve them, and remove the stones. Caramelize the sugar in a non-stick pan, add the plums, stir everything together, and heat until heated through. Deglaze with the red wine. Add a pinch of cinnamon and cook the plums until soft, but still firm to the bite. Preheat the oven to 220 degrees Celsius. Split the vanilla pod lengthwise and scrape out the seeds. Wash and dry the orange in hot water. Grate some of the orange zest and squeeze out the juice. Mix the ricotta with the egg yolk, sugar, vanilla seeds, orange zest, and orange juice. Place the plums in small baking dishes, spread a thin layer of the ricotta mixture on top, and bake in the preheated oven with top heat or with the grill on for 8 to 12 minutes. Serve the plum gratin hot. This dessert can be prepared the day before. Cook the plums and let them cool, then combine all the ingredients for the ricotta mixture. Refrigerate both. The next day, divide the plums among the ramekins, spread them with the ricotta mixture, and place them in the oven.