Caramelized plums with vanilla ice cream: cold meets hot
A successful meal often calls for a sweet finale. The dessert doesn't have to be elaborate. Often, the simplest things are perfect, like these caramelized plums with vanilla ice cream, for example.
- 10 ripe plums
- 4 Shortbread-Kekse
- 2. Butter
- 3 tablespoons brown sugar
- 400 ml vanilla ice cream
- 1 pinch of cinnamon 🛒
- First wash the plums, remove the stone and then cut them into quarters.
- Place the cookies in a freezer bag and then crush them into crumbs.
- Heat the butter in a pan. Sprinkle in the sugar as soon as it has melted. Then add the plums and a pinch of cinnamon and let them caramelize and soften for about 7 minutes. Stir occasionally to prevent burning.
- Arrange the plums on plates, add a scoop of vanilla ice cream and sprinkle the cookie crumbs over them.
A successful meal often calls for a sweet finale. The dessert doesn't have to be elaborate. Often, the simplest things are perfect, like these caramelized plums with vanilla ice cream, for example.
Irresistibly delicious: caramelized plums with vanilla ice cream
The centerpiece of this dessert is the fresh fruit, which you cut into even quarters. This ensures they cook through evenly in the pan and retain their shape. First, melt some butter in a pan and add sugar. Once the two are combined, add the prepared plums. A pinch of cinnamon rounds out the flavor. Let the mixture cook gently over medium heat. The sugar will slowly caramelize, coating the fruit pieces with a glossy, aromatic layer. It's crucial to stir regularly to prevent the sugar from becoming too dark or even bitter.
Remove the pan from the heat and let it cool for a moment. Serving directly from the pan would be too hot and cause the ice cream to melt immediately. Generously distribute the lukewarm pieces onto deep plates or into small bowls. Place a large scoop of vanilla ice cream directly on top of the warm fruit. Finish with crumbled shortbread cookies, which you simply sprinkle over the plates with your hands.
The basic principle of this recipe is extremely flexible and can easily be adapted to the season. If it's not plum season, simply use other fruits. In the height of summer, peaches or apricots are excellent for this dish. In autumn and winter, you can use firm apples or pears. You also have free rein when it comes to the topping. If you don't have any cookies on hand, toast some chopped nuts or almonds in a dry pan and sprinkle them over the ice cream. A few leaves of mint or lemon balm, torn over the plates just before serving, add a fresh touch. This way, you can reinvent the dessert again and again and adapt it to your personal taste.