RHUBARB AND GINGER BAKED PLUMS WITH AMARETTI CRUMB

Recipe:

To serve 4

Ingredients:

  • 4 large plums, or 8 smaller plums
  • 100 mls Burren Balsamics Rhubarb and Ginger Infused Balsamic Vinegar
  • 50 mls  Apple Juice
  • 100 g  Amaretti Biscuits
  • 100 mls Crème Fraiche or Extra Thick Double Cream

Method:

  1. Preheat oven to 170 degrees centigrade
  2. Cut all the plums in half and place cut side up in a baking dish
  3. Pour over the Balsamic Vinegar
  4. Place in the oven for 15 minutes, take out and turn over spooning the vinegar over the plums.  Return to the oven.
  5. Take out after a further 15 minutes. 
  6. To serve spoon onto plates and drizzle with some of the juice from the baking dish.
  7. Sprinkle over the smashed Amaretti biscuits and add a spoonful of Crème Fraiche or Double Cream.
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Contact

These unique products use only whole fruit with no flavourings or fruit concentrates. All the ingredients are locally sourced and are of the highest quality from carefully selected suppliers.

I would love to hear from you so please do use the contact form to the right or you could email either susie@burrenbalsamics.com or phone 07802 566029.

Our Address

Burren Balsamics
37 Aghory Road,
Richhill.
Co. Armagh. BT61 9LY

  • (+ 44 ) 78 0256 6029
  • susie@burrenbalsamics.com