Caramelized apricot with melon to vanilla cream fraiche

Name: Caramelized apricot with melon to vanilla cream fraiche
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Fresh cream; 1 package Bourbon vanilla sugar; 1/2 (approx. 500 g) Honeydew melon; 4 Summer plums (à approx. 125 g); 25 g Butter; 1–2 Cinnamon sticks; 75 g Sugar; 200 ml Orange juice; 2-3 stem(s) Lemon balm

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Fresh cream
1 package Bourbon vanilla sugar
1/2 (approx. 500 g) Honeydew melon
4 Summer plums (à approx. 125 g)
25 g Butter
1–2 Cinnamon sticks
75 g Sugar
200 ml Orange juice
2-3 stem(s) Lemon balm

Directions

1
Mix crème fraîche and vanilla sugar. Seed the honeydew melon. Cut out small and large balls with a ball cutter. Alternatively cut melon into slices, peel and dice.
2
Wash and drain the plums. Halve plums, stone them and cut them into slices. Melt butter in a pan, add cinnamon sticks. Add plums and fry briefly on both sides.
3
Sprinkle with sugar, allow to caramelise briefly while turning, remove and set aside. Deglaze caramelized sugar with orange juice, bring to the boil and simmer for 4-5 minutes. In the meantime, wash the lemon balm, shake dry and cut into strips, except for a few leaves for decoration.
4
Carefully mix plums and melons into the caramel mass. Arrange on plates. Sprinkle with lemon balm and decorate. Add crème fraiche.