DOCUMENT

116 Ingredients Preparation Serves 2 | Preparation time: 45 minutes 4 plums (35 g each) | pitted and halved 50 g caster sugar 1 tbsp. amaretto 1 unwaxed orange | a piece of the peel and the juice ½ cinnamon stick Accessories: Vacuum sealing bags Rack Place the plum halves in the vacuum sealing bag. Caramelise the sugar on the cooking zone and deglaze with the amaretto and orange juice. Add the cinnamon stick and orange peel; then bring back to the boil before leaving to cool. Remove the orange peel and cinnamon stick; then add the sauce to the plums in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Take the plums in the amaretto and orange sauce out of the vacuum sealing bag and serve. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 70 °C Programme duration: 20 minutes Shelf level: 2 Plums in an amaretto and orange sauce Useful tip For a more intense flavour, place the plums in the refrigerator to marinate for several hours. Serve with a scoop of vanilla ice cream.