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Sous-vide Cinnamon and Port-glazed Plums
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- 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)
g lemon juice, freshly squeezed (see tip)
or 1 tsp ascorbic acid powder
vanilla ice cream, for serving
or chantilly cream, for serving
- per 1 portion
- 1112 kJ / 266 kcal
- 3 g
- 46 g
- 8 g
- Saturated Fat
- 5 g
- 3 g
- 70 mg