Plumble (10)

A great combination to which I found in ” Pieminister” by Tristan Hogg and Jon Simon. For a quicker version just buy a bottle of mulled wine.

Plumble (10)
Print Recipe
Plumble (10)
Print Recipe
For the crumble topping:
  1. Peel the zest from the tangerines using a vegetable peeler leaving the white pith behind. Squeeze out the juice. Put the juice and strips of zest in a pan with the wine, sugar and spices. Bring to the boil and simmer until reduced by half.
  2. Preheat the oven to 180 C, Gas 4. Put the plums into a large pan and strain the red wine on to them, discarding the spices. Bring to a simmer then cover and cook gently for about 10 minutes until the plums just start to break up a little. Remove the plums with a slotted spoon and set aside.
  3. Boil the liquid to reduce by half again to make a sticky syrup.
  4. For the crumble topping put all the ingredients into a bowl and rub together with your fingertips untilthe mixture resembles large breadcrumbs.
  5. Divide the mixture between 10 bowls or cups and pour about a tbsp of syrup over each one. Or use one big dish. Scatter over the crumble mixture.
  6. Bake for 15-20 minutes until lightly browned. Serve with ice cream or custard and any leftover plum juices.
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