Late summer and early autumn sees many different varieties of plum come into season, bringing with them a multitude of delicious uses – crumble, compote, jam or simply served alongside a lightly spiced dessert. The sous vide method works particularly well for plums that are slightly underripe as the low temperature gently cooks the fruit, resulting in a lovely soft texture.
Add other ingredients to the bag to enhance the flavour of your cooked plums; spices such as cloves, star anise or cinnamon work particularly well.
Try using molasses instead of sugar to add a rich warmth to your finished dish.
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