Plum in Anjou wine
4 servings
25 minutes
Plum in Anjou wine is an exquisite French dessert embodying a delicate blend of sweetness and spicy aromas. This recipe is rooted in the traditions of Anjou, famous for its winemaking artistry. Here, red dry wine transforms into a rich syrup enriched with notes of cinnamon, vanilla, and honey. Plums simmered in this aromatic mixture become soft and absorb the intense flavor that pairs perfectly with creamy butter. The dish impresses with its complexity of taste: the tartness of wine, the sweetness of fruits and honey, and the subtle aroma of spices. It is served as an elegant dessert garnished with fresh mint and can also be paired with ice cream or cream. This is a gastronomic poem that awakens imagination and admiration for French culinary traditions.
1
Pour the wine into a saucepan, place it on the heat, and reduce it by two-thirds.
- Red dry wine: 400 ml
2
Cut the plum in half, remove the pits, and place it in a saucepan with the wine.
- Plums: 1 kg
3
Also add sugar, cinnamon, a split vanilla pod, and honey. Simmer for 10 minutes.
- Sugar: 150 g
- Cinnamon: 3 pieces
- Vanilla pod: 1 piece
- Honey: 1 tablespoon
4
Remove from heat, add oil and stir until fully dissolved. Place in a dish and garnish with mint.
- Butter: 50 g
- Fresh mint: 1 stem