For many years this is what we served at 1 Sallyport for Breakfast. It comes with Greek yoghurt and if you desire home-made granola. I personally adore warm poached fruits and could eat them at any time of day whether it be pears poached with a vanilla pod or necterines with a brandy marinade...........and the accompanyment of home-made vanilla ice-cream would I think be devine.
Here is my recipy for the plums.
Take 1lb 8ozs of Plums(best quality you can find)
A wine glass of port
half a stick of cinnamon
2 peices of orange rind with two cloves stuck through
4 ozs of soft brown sugar
Put all the ingredients into a pan with a tight fitting lid, and slowly bring to the boil. Once the liquid starts bubbling turn the gas down as low as you can and let the plums everso gently cook until a beautful sauce is formed . The plums are ready when you can pierce the plums with a knife and there is no resistence.
Allow them to cool until tepid and serve as part of a luxury breakfast or why not indeed ,some home-made rice pudding.now we are talking nostalga (when the kids were small in our family it was who ever could get to it first to eat that lovely golden skin!)
No comments:
Post a Comment