Sous-vide Cinnamon and Port-glazed Plums

Sous-vide Cinnamon and Port-glazed Plums

5.0 4 rating

Prep. 10min

Total 1 h 20min

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...

Beetroot Carpaccio with Burrata

Beetroot Carpaccio with Burrata

1 h 25min

Sumac and Tahini Houmous

Sumac and Tahini Houmous

10min

Lamb Chops with Ratatouille, Beans and Potato Gratin

Lamb Chops with Ratatouille, Beans and Potato Gratin

1 h 25min

Gooseberry and Ginger Biscuit Layers

Gooseberry and Ginger Biscuit Layers

25min

Onion Bhajis with Chilli Coriander Dip

Onion Bhajis with Chilli Coriander Dip

1 h

Fragrant Coconut Fish Soup with Sweet Potato

Fragrant Coconut Fish Soup with Sweet Potato

35min

Hollandaise Sauce

Hollandaise Sauce

15min

Mini Filoni with Green Olives - Piccoli filoni alle olive verdi

Mini Filoni with Green Olives - Piccoli filoni alle olive verdi

2 h 30min

Floating Islands

Floating Islands

40min

Scallops with Parsnip Purée and Pancetta Crumbs

Scallops with Parsnip Purée and Pancetta Crumbs

30min

Pear and Goat's Cheese Flatbread

Pear and Goat's Cheese Flatbread

3 h

Chicken Liver Parfait

Chicken Liver Parfait

2 h 40min