Sous-vide Cinnamon and Port-glazed Plums

Sous-vide Cinnamon and Port-glazed Plums

5.0 4 ratings

Prep. 10 min

Total 1 h 20 min

4 portions

Ingredients

plums halved, pitted
500 g
ground cinnamon
1 Tbsp
ruby port
50 g
sugar cubes
12
water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
1400 g
lemon juice freshly squeezed (see tip)
30 g
1 tsp ascorbic acid powder
vanilla ice cream for serving

chantilly cream, for serving

Difficulty

medium

Nutrition per 1 portion

Sodium 70 mg

Protein 3 g

Calories 1112 kJ / 266 kcal

Fat 8 g

Fibre 3 g

Saturated Fat 5 g

Carbohydrates 46 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Welcome to the World of Sous-vide 13 Recipes
UK and Ireland

You might also like...

Whipped Feta and Mascarpone with Chilli Sesame Honey

40 min

Red Cabbage Salad with Figs and Gorgonzola

10 min

Braised Red Cabbage with Grated Apples

1 h 15 min

Rustic Spice Mix for Bread

5 min

Duck Breast, Red Cabbage and Celeriac

1 h 35 min

Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb

6 h 25 min

Onion Pie

2 h

Brandy Chicken Liver Pâté

3 h 25 min

Chicken Liver Parfait

2 h 40 min

Stilton and Walnut Biscuits with Roasted Garlic Jam

4 h

Savoury Cheesecake with Caramelised Onions

14 h 15 min

Smoked Mackerel Pâté

55 min