Punch Plum Crumble

Name: Punch Plum Crumble
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 glass (720 ml) Plums; 1 Cinnamon stick; 1 Star Anise; 2 TABLESPOONS + 50 g sugar; 5 TABLESPOONS Red wine; 1 TEASPOON Cornstarch; 100 g Flour; 1 knife tip Baking Powder; 1 package Vanilla sugar; 7-10 Tbsp Salt; 1 Egg yolk (Gr. M); 50 g cold + some butter; 7-10 Tbsp Icing sugar

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 glass (720 ml) Plums
1 Cinnamon stick
1 Star Anise
2 TABLESPOONS + 50 g sugar
5 TABLESPOONS Red wine
1 TEASPOON Cornstarch
100 g Flour
1 knife tip Baking Powder
1 package Vanilla sugar
7-10 Tbsp Salt
1 Egg yolk (Gr. M)
50 g cold + some butter
7-10 Tbsp Icing sugar

Directions

1
Drain the plums and collect the juice. Measure out 100 ml of juice. Bring to the boil with cinnamon, aniseed, 2 tablespoons of sugar and wine. Stir starch and 2 tablespoons cold water until smooth. Stir into the boiling prune juice and simmer for about 1 minute.
2
Stir in plums. Remove cinnamon and aniseed.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Grease one large or four small ovenproof dishes. Quickly knead flour, baking powder, 50 g sugar, vanilla sugar, 1 pinch of salt, egg yolk and butter in flakes with your hands to form crumbles.
4
Spread the plum compote and crumbles in the moulds. Bake in the oven for 25-30 minutes. Dust crumble with icing sugar. Serve lukewarm or cold. Serve with vanilla ice cream.