Macaroni with plums and a crunchy topping

Macaroni with plums and a crunchy topping

Total: 25 min. | Active: 25 min.
Nutritional value / person: 883 kcal
, Fat: 39 g
, Carbohydrate: 115 g
, Protein: 20 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Stewed plums

80 g sugar
1 tbsp water
30 g butter
500 g plums, halved
1 cinnamon stick

To cook the pasta

350 g pasta (e.g. large elbow macaroni)
salted water, boiling

Crunchy topping

50 g butter
100 g toast bread, cut into cubes
100 g almond slivers
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How it's done

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Stewed plums

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the butter, stir into the caramel. Add the plums and cinnamon, simmer for approx. 5 mins. until soft.

To cook the pasta

Cook the pasta in salted water until al dente, drain.

Crunchy topping

Heat the butter in a pan. Toast the bread and nuts over a medium heat for approx. 3 mins., stirring occasionally. Sprinkle the crunchy topping on top of the pasta, serve with the plums.


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