Prunes luita Armagnacissa
Tämä makea jälkiruoka on täydellinen loppu bistro-inspiroima ateria. Voit valmistaa luumuja milloin tahansa kaksi viikkoa etukäteen, maksimi maku, illan illalliselle. Voit pelata ranskalaista teemaa tarjoilemalla creme fraiche jäätelön sijasta.
Lähde: Martha Stewart Living, tammikuu 2012
Kokonaisaika
prep
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Tuet voidaan kylmissä siirapissa enintään 2 viikkoa. Tuo huoneenlämpö ennen käyttöä.
Johnny
27.04.2023 @ 17:08
This sweet dessert is the perfect ending to a bistro-inspired meal. You can prepare the plums up to two weeks in advance for maximum flavor for your evening dinner. You can play with a French theme by serving creme fraiche instead of ice cream. Source: Martha Stewart Living, January 2012. 1 hour 10 min. 10 min. 6 servings. Ingredients: 6 ounces of pressed plums (about 1 1/2 cups), 1 cup plus 2 tablespoons of Armagnac, 1/4 cup of sugar, ground cinnamon, 1 quart of vanilla ice cream. Instructions: 1. Bring the plums, 1 cup of Armagnac, and sugar to a medium saucepan over medium heat. Cook until the liquid becomes syrupy and the plums are softened, about 20 minutes. 2. Transfer the plums to a heat-resistant bowl with the syrup and mix in the remaining 2 tablespoons of Armagnac and cinnamon. Let cool. Spoon the plums over the ice cream and drizzle with some syrup. Cooking notes: The plums can be stored in the syrup for up to 2 weeks. Bring to room temperature before using.