for 4 person

Stewed plums

80 g	sugar
1 tbsp	water
30 g	butter
500 g	plum, 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

How it's done

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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