Caramelised red plums with almonds
Published on 30 October 2014
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A very quick, delicious dessert and a fantastic alternative to cake. Nothing needs weighing: judge by eye and taste.
Red plums (two per serving)
Flaked almonds
Brown sugar
Zibibbo or Marsala (optional)
Butter
Ice cream
I wash the plums well, allowing two per person.
I halve and stone them.
I put them on a parchment-lined baking tray.
I sprinkle with brown sugar.
I slice the almonds into flakes; ready-flaked almonds are available too.
I scatter them over the plums, then add a knob of butter and a little more brown sugar.
I sprinkled the plums with Zibibbo, a delicious Sicilian fortified wine. Marsala is another option; choose as you like.
I bake at 180°C for about 20 minutes; the plums and Zibibbo release a wonderful thick, flavourful glaze.
Enjoy warm with a scoop of ice cream: a real treat!
Red plums (two per serving)
Flaked almonds
Brown sugar
Zibibbo or Marsala (optional)
Butter
Ice cream
I wash the plums well, allowing two per person.
I halve and stone them.
I put them on a parchment-lined baking tray.
I sprinkle with brown sugar.
I slice the almonds into flakes; ready-flaked almonds are available too.
I scatter them over the plums, then add a knob of butter and a little more brown sugar.
I sprinkled the plums with Zibibbo, a delicious Sicilian fortified wine. Marsala is another option; choose as you like.
I bake at 180°C for about 20 minutes; the plums and Zibibbo release a wonderful thick, flavourful glaze.
Enjoy warm with a scoop of ice cream: a real treat!
Original source: https://incucinaconlilly.com/2014/10/30/prugne-rosse-caramellate-con-mandorle/
Reserved advertising space · no adverts are active