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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:
Betty Bossi Koch-Center
4 airtight preserving jars, each approx. 200 ml
How it's done
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.
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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