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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.
Preheat the water bath to 75°C
Cut the plums in half and remove the stones
Place the halves in a vacuum bag in a single layer with 50g of Demerara sugar and seal under pressure
Place the bag in the preheated water bath to cook for 15–20 minutes depending on how ripe the plums are. Check to see whether they are cooked by gently squeezing them in the bag with your fingers – they should be soft to the touch
Remove the cooked plums from the bag and drain on kitchen paper
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.