
Devices & Accessories
Sous-vide Cinnamon and Port-glazed Plums
Prep. 10 min
Total 1 h 20 min
4 portions
Ingredients
-
plums halved, pitted500 g
-
ground cinnamon1 Tbsp
-
ruby port50 g
-
sugar cubes12
-
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
-
vanilla ice 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
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