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Betty Bossi Koch-Center
kochen@bettbossi.ch
Plum puree
Crumble
Utensils
4 airtight preserving jars, each approx. 200 ml
How it's done
Plum puree
Bring the plums to the boil in a pan along with the lemon juice and vanilla seeds, reduce the heat, cover and cook over a low heat for approx. 15 mins. until soft, stirring occasionally. Puree the plums until smooth using a hand blender, leave to cool.
Crumble
Mix the almonds, almond slivers, sugar and butter, fry in a non-stick frying pan over a medium heat until crispy, leave to cool.
Divide the plum puree between the jars, top with the crumble, seal the jars tightly.
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