Sous-vide Cinnamon and Port-glazed Plums

Name: Sous-vide Cinnamon and Port-glazed Plums
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 500 g plums; 1 Tbsp ground cinnamon; 50 g ruby port; 12 sugar cubes; 1400 g water; 30 g lemon juice; vanilla ice cream

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Zubereitung 10 Min

Gesamt 1 Std. 20 Min

4 portions

Zutaten

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