Family Best Time >> Food

Glazed plum terrine with pinot noir and spices


Ingredients:6/8 people
  • Fresh plums
    500 g
  • Castor sugar
    200 g
  • Lemon
    1/2
  • Honey
    100g
  • Pinot noir
    10 cl
  • Anise powder (star anise)
    2 teaspoons
  • Peppercorns
    3
  • Ground cinnamon
    1 teaspoon
  • Untreated orange zest
    2 knife tips
  • Vanilla ice cream
    40 cl
  • Gingerbread
    8/10 slices


Preparation:
  • Preparation time:30 the day before
  • Cooking time:10 minutes


The day before, rinse the plums in fresh water and dry them on a cloth. Cut them in half lengthwise and pit them.

Combine fruit, lemon and sugar in a bowl and macerate for 1 hour.

Heat the pinot noir with the honey. Add pepper, cinnamon, star anise and orange zest. Boil for 5 minutes, remove from heat and throw the fruit into this syrup. Leave everything to cool.

Drain the fruit. Line a cake tin with cling film. Then line the bottom of the mold with slices of gingerbread; Place a nice layer of candied quetsches, cover with a layer of slightly softened vanilla ice cream to facilitate the operation, then a layer of fruit, finish with a layer of gingerbread.

Freeze overnight.

Collect the spice syrup and reduce it over low heat for 20 minutes.

Take the terrine out 1/2 hour before tasting it, unmold it on a dish, cut it into slices and coat with the spiced syrup.