ROSÉ-POACHED PLUMS WITH CHO­CO­LATE AL­MOND BIS­COTTI

Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

12 firm, ripe red plums 2,25 litres rosé wine 2¼ cups caster sugar ½ cup or­ange juice ¼ cup ap­ple juice 2 cin­na­mon sticks 3 or­ange rind strips

(about 5cm each) 2 vanilla pods,

split length­ways 250ml cream cho­co­late al­mond

bis­cotti, to serve

Serves 4

Score the bot­tom of the plums with a sharp knife. Plunge into boiling wa­ter and then into iced wa­ter, and care­fully re­move the skins, keep­ing them in­tact. Use a potato peeler to re­move any skin that does not come away easily. Place the wine, sugar,...

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