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, and or­ange and ap­ple juices in a large saucepan and stir over a medium heat un­til the sugar has dis­solved. Add the cin­na­mon sticks and or­ange rind. Care­fully slip the plums into the wine mix­ture and stir gen­tly to coat. Cover the pan and sim­mer gen­tly for about 20 min­utes or un­til the fruit is ten­der. Al­low to cool in the syrup, then re­move them from the liq­uid. Bring the poach­ing liq­uid to a rapid boil and re­duce un­til about three-quar­ters of a cup re­mains (it will be syrupy). Let it cool and then serve it spooned over the plums.

Scrape the vanilla seeds from their pods into the cream and whip. Serve with the bis­cotti.

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