Sous-vide Cinnamon and Port-glazed Plums
TM6

Sous-vide Cinnamon and Port-glazed Plums

5.0 (1 rating)

Ingredients

  • 500 g plums, halved, pitted
  • 1 Tbsp ground cinnamon
  • 50 g ruby port
  • 12 sugar cubes
  • 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
  • 30 g lemon juice, freshly squeezed (see tip)
    or 1 tsp ascorbic acid powder
  • vanilla ice cream, for serving
    or chantilly cream, for serving

Nutrition
per 1 portion
Calories
1112 kJ / 266 kcal
Protein
3 g
Carbohydrates
46 g
Fat
8 g
Saturated Fat
5 g
Fibre
3 g
Sodium
70 mg

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