John Myers
Punch Plum Crumble
The perfect punch plum crumble recipe with a picture and simple step-by-step instructions.
- 1 kg Plums
- 250 ml Red wine
- 1 piece Cinnamon stick
- 1 piece Star anise
- 3 tbsp Sugar
- 1 packet Mulled wine spice
- 1 tbsp Food starch
- 100 g Butter
- 140 g Flour
- 100 g Sugar
- 2 Knife point Cinammon
- 1 pinch Salt
- 0,5 piece Organic lemon
- 1 tbsp Butter
- 1 tbsp Powdered sugar
- Drain the plums from the jar or core and halve the fresh plums. Bring 120 ml of juice (from the plum glass), wine, cinnamon stick, star anise, sugar and mulled wine spices to the boil. Stir the starch and juice until smooth, thicken the juice. Bring to the boil again. Stir in plums and let cool. It is best to let it steep for about 12 hours.
- Melt the butter and let it cool down a little. Mix the flour, sugar, cinnamon, salt and lemon zest. Pour in the butter. Process into sprinkles with your hands. Chill for about 15 minutes.
- Remove the cinnamon stick and star anise from the compote. Divide the plums into five small, greased ovenproof dishes (or one large one) and top with the crumble. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for about 20-30 minutes. Let cool a little and serve lukewarm.
Facebook Comments