Sauteed Plums in Red Wine Sauce
FULL RECIPE:
Beat Condensed Milk with Almonds! You'll be Amazed! Dessert in a Minute. No Baking !
Beat condensed milk with almonds! You'll be amazed! Dessert in a minute. No baking! Favorite recipe !! NEW recipe with condensed milk and almonds !!!! Whisk condensed milk with cocoa! You'll be amazed! Dessert in a minute. No baking! Add the condensed milk and cocoa, you will be amazed with the result! As delicious as penny tea, anyone can make it. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
Almonds ( 200 g )
1 canned condensed milk ( 380 g )
Chocolate ( 100 g )
Butter ( 20 g )
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Baked Plums
RECIPE IN VIDEO DESCRIPTION
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Cinnamon and honey baked plums
Serves 2 - 3
Time – 45 minutes
1 x punnet of plums
1 Stick of cinnamon
half a lemon
2 tbsn of honey
2 tbsn water
handful of hazelnuts and walnuts
vanilla ice cream
Pre heat oven 180 degrees Celsius (no fan)
Split the plums down the middle and remove the stone.
Place in a baking dish with the cinnamon.
Drizzle with honey and lemon juice.
Pour 2 tbsn of water in the base of the dish.
Cover the dish with foil or a lid and place in oven for 25 minutes.
Remove the lid or foil from the dish and bake for a further 10-15 minutes till the plums are tender.
Serve up the plums with crushed hazelnuts and walnuts, drizzle with the syrup from the baking dish and top with vanilla ice cream.
This recipe works great for lots of different stone fruit like peaches, apricots or nectarines. Experiment with some different flavours like vanilla or star anise to mix it up a little. The addition of some booze to the fruit is always a nice touch, Brandy, Grand Marnier, Cointreau or even some Amaretto adds another level of flavour.
Enjoy!
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Cooked, filmed & produced: James Nugent
Edited: David Nugent