John Myers
Contents
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Ingredients
- 1 kg Plums
- 250 ml Red wine
- 1 Cinnamon stick
- 1 Star anise
- 3 tbsp Sugar
- 1 packet Mulled wine spice
- 1 tbsp Food starch
- 100 g Butter
- 140 g Flour
- 100 g Sugar
- 2 pinch Cinammon
- 1 pinch Salt
- 0,5 Organic lemon
- 1 tbsp Butter
- 1 tbsp Powdered sugar
Instructions
- 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.
Nutrition
Serving: 100gCalories: 170kcalCarbohydrates: 25gProtein: 1.3gFat: 6.2g
