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.


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

  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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