Friday, 19 July 2013

Mulled Plums

The spicy juices in which these plums are roasted is reminiscent of mulled wine. Delicious served warm for dessert with thick Greek yoghurt. If there are any leftovers refrigerate them and serve the next morning with muesli.


6-8 large plums
3/4 cup of pinot noir
1  teaspoon cinnamon/ 1 cinnamon quill
1 teaspoon of vanilla essence (I used Heilala)
3-4  tablespoons of brown sugar
A few drops of Hot Samoan Boys Chilli sauce
The rind of an orange cut into strips ( use the outer layer only, without the pith)


Cut the plums in half and remove the stones.
Arrange in a single layer in a baking dish,
Mix all the other ingredients together and pour over the plums.
Bake for about 25 minutes in a moderate oven  (basting from time to time)  until the plums are soft and the juices are sticky and caramelised

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