Caramelized plums and melon to vanilla-crème-fraîche

Name: Caramelized plums and melon to vanilla-crème-fraîche
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Honeydew melon (approx. 500 g); 400 g Prunes; 2 TABLESPOONS Butter; 1 Cinnamon stick; 75 g Sugar; 200 ml Orange juice; 200 g Fresh cream; 1 package Bourbon vanilla sugar; 3 Stem(s) Lemon balm

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Honeydew melon (approx. 500 g)
400 g Prunes
2 TABLESPOONS Butter
1 Cinnamon stick
75 g Sugar
200 ml Orange juice
200 g Fresh cream
1 package Bourbon vanilla sugar
3 Stem(s) Lemon balm

Directions

1
Deseed the melon. Use a ball cutter to cut out balls or cut the melon into slices, peel and dice the flesh. Wash plums, halve, stone and cut into slices.
2
Heat butter in a frying pan. Add the cinnamon stick. Fry the plums briefly all around, remove. Sprinkle sugar in the pan and caramelise while stirring. Deglaze with orange juice, bring to the boil and simmer for about 5 minutes while stirring until the caramel has dissolved.
3
Carefully mix in the plums and melon. Remove from the pan with the stock. Mix crème fraîche and vanilla sugar. Wash the lemon balm, shake dry, cut the leaves into strips.
4
Serve the plums and melon with the caramel and vanilla-crème-fraîche Sprinkle with lemon balm.