25 July, 2014

Spicy Plum Compote Brûlèe

Heart-warming deliciousness.

Yes, guilt-free, too!

As a general rule, I'm not much of a one for cooking fruits.
But plums are an exception. Especially the early harvests and very tart fruits.

This is my fourth entry for the IFBM KitchenAid contest.



Ingredients:

All organic.

Fresh, firm plums - 6 nos. (tart and half ripe are even better) de-stoned,  halved.
Orange juice - 2 Tablespoons, freshly squeezed ( I used the juice of one entire orange because I wanted the extra liquid for another recipe.)
Palm jaggery - 1 Tablespoon, grated (or to taste)
Fresh ginger - 1-2 slices
Elaichi/Cardamom - 3 pods
Allspice seed - 1 or 2

Method:
  1. Place all the ingredients into a bowl and bake for 10- 15 minutes (or lesser, if the plums are soft) till done. Cool, if desired.
  2. Spoon pieces of plum into ramekins, top with hung curd (yoghurt), sprinkle a little palm jaggery on top, and brown under the grill till melted and caramelised.
  3. Serve at once.

Definitely a feel-good thing.

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