John Myers
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Plum Pompadurs with Fine Plum Compote and Whipped Cream
The perfect plum pompadurs with fine plum compote and whipped cream recipe with a picture and simple step-by-step instructions.
Plum compote
- 500 g Plums
- 100 g Sugar
- 2 tbsp Water
- 300 g Red wine
- 30 g Strength
- Whipped cream
- Chocolate
Plum pompadurs
- 6 Pc. Plums
- 1 packet Puff pastry
- 50 g Marzipan
- Cinnamon
- Powdered sugar
Plum compote
- For this recipe, halve and pitted the plums. Then you slowly caramelize the sugar with the water in a large saucepan. This mixture is then quenched with red wine. At the same time, remove 50 g and mix with the starch. Pour the whole thing into the boiling liquid. Season to taste with Szechuan pepper and put the halved plums in with the open side facing up and leave to stand for about 5 minutes with the plate switched off. Once cooled, serve as dessert with whipped cream on the chocolate mirror.
Plum pompadurs
- Roll out the finished puff pastry knife thick and cut into 6 squares with a side length of about 8 cm. Wash the plums, cut crosswise lengthways and core. Press marzipan and some cinnamon in place. Place one plum on each square, gather the dough upwards in the shape of a bag and press firmly. Bake in the oven at 200 degrees on the middle rack for about 20 minutes. Dust with powdered sugar and serve.
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