Recipes with Plums

Pheasant breast with skalotteløgs cream, plum compote and krebinet

Cut the yolks through and remove the stones. Cut the yolks out in both. Boil the vinegar up with cinnamon, star anise and sugar. Pour the boiling brine over the yolks and let them stand and pull – preferably overnight. Slice the thighs of fasanerne. Slice t

The saddle with mushrooms and blommesaute

The saddle: clean the animal back to the tendons. Brush with oil, seasoned with salt and pepper. Put in a preheated oven at 220 degrees c. alm. oven for 20 minutes. Animal back taken out. Let the rest. Fillet the glow from the leg. Put in the oven again for

Cinnamon-plum chutney

The stones are removed from the yolks that are shared. Melatinen mixed with 2 tbsp. sugar. Sugar, water, cinnamon cooked up. Yolks added with melatin-sugar mixture. Cooked through for approx. 1 min and be taken to the page. Chicken confit tubes, and pour yolk-

Plum chutney II

Tomatoes and plums cut into both. The peeled onion halved and cut into both. Tomatoes, plums and onions are mixed with the other ingredients in a pot and some gruel is for about ½ hour. If chutneyen must be saved, add 1 teaspoon atamon.

Apple Cake with brown bread

Boil chopped apples and plums in a little water, add the e.v.t. a little sugar. Melt the butter in a frying pan, add the powdered sugar and grated rye bread, roasted until crisp. Put first kompotten, then the toasted rye bread and garnish with whipped cream.

Pickled plums

Cut the egg into quarters and remove the stones. Crack vanillestangen and scratch grains out. Boil a brine of water, sugar, lemon juice, vanillekorn and rod. Put yolks in schooled glass flushed with Atamon or spirits. Pour brine over and close to right away.

Plum Nectarine jam II

Cut the nectarines and plums into thin both and remove the stones. Bring slowly to a boil the fruit with water and sugar. Scratch grains out of vanillestangen, and cook both grain and rod with. Finally, the jam Let Cook on a low heat approximately 25-30 minute

Plum-pear jam with fennel seeds and sambuca

Slice the plums and pears in both, and remove both stone and cored. Put all ingredients, except sambuca and gelling agent in a pan, and let Cook on a low heat for about 20 minutes. Mix the gelling agent with 2 tsp. sugar, sprinkle it in finally, the jam stirri