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

Fiber 3 g

Saturated fat 5 g

Carbohydrates 46 g

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UK and Ireland

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