![Sous-vide Cinnamon and Port-glazed Plums Sous-vide Cinnamon and Port-glazed Plums](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/3D0E257D-F288-4801-B35B-1743A78F9C9E/Derivates/6febc2ac-555f-4f10-8466-3b151028eca7.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 500 g plums, halved, pitted
- 1 Tbsp ground cinnamon
- 50 g ruby port
- 12 sugar cubes
- 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
-
30
g lemon juice, freshly squeezed (see tip)
or 1 tsp ascorbic acid powder -
vanilla ice cream, for serving
or chantilly cream, for serving
- Nutrition
- per 1 portion
- Calories
- 1112 kJ / 266 kcal
- Protein
- 3 g
- Carbohydrates
- 46 g
- Fat
- 8 g
- Saturated Fat
- 5 g
- Fibre
- 3 g
- Sodium
- 70 mg
In Collections
Alternative recipes
Show allDecadent Dark Chocolate Brownies
1 Std. 55 Min
Clotted Cream and Strawberry Ice Cream
24h
Chocolate, Banana and Almond Ice Cream (No Added Sugar)
12óra 10p
Blueberry Frozen Yoghurt
5 menit
Pistachio Ice Cream
10h 35min
Berry Christmas Pavlova Wreath
3 Std. 30 Min
Chocolate Fondants
40min
Chocolate Ice Cream
12j
Eton Mess Parfait with a Fresh Berry Sauce
9h
Chocolate Cheesecake with Marshmallow Topping
3 Std. 5 Min
White Chocolate and Raspberry Cheesecake
6 Std. 30 Min
Raspberry Ripple Ice Cream
15 Std.