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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
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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

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UK and Ireland

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