Rating
For 4 people:
350 g plums or damsons
1 orange
1 shallot
1-2 TBSP oil
30 g sugar
2 TBSP red wine vinegar
1 sprig of rosemary
1-2 star anise
2 TBSP original Aachener Pflümli Plum Puree
Method:
- Wash, cut in half and stone the plums, then cut into slices. Cut the orange peel from half an orange into thin strips. Squeeze the whole orange. Peel and finely dice the shallot.
- Heat the oil in a pan, lightly sauté the shallot until transparent, sprinkle sugar over it and lightly caramelise. Add the plum slices and deglaze with the vinegar and orange juice. Add the orange peel, rosemary and star anise. Cook on a medium heat with the lid off for 8 - 10 minutes until reduced to a syrupy consistency. Finally mix the original Aachener Pflümli Plum Puree into the chutney and leave to cool. Serve with roast duck breast still pink in the middle.
Preparation time:
40 minutes plus cooling time
