INGREDIENTS
- – Plums 3 models.
- – Peaches 3 models.
- – Black sugar 200 g.
- – Cinnamon.
- – Rum, port or cognac 1 glass of tequila (30 / 40 cc).
- – Butter cubes 80 to 100 g.
- For the pudding combine:
- – Harina leudante 200 g.
- – Manteca ointment 200 g.
- – Sugar 200 g.
- – Eggs 4 models.
- – Vanilla essence 1 cdita.
- For sandblasting:
- – Flour 100 g.
- – Chilly butter 100 g.
- – Sugar 100 g.
- – Superb rolled oats 100 g.
CRISPY DESSERT OF PLUMS AND PEACHES You will have the candy factor solved with this scrumptious recipe to accompany with cream ice cream
PROCEDURE:
1. Minimize the plums and peaches in half (take away the pores and skin and pits).
2. Place on a baking sheet, sprinkle with black sugar, cinnamon and rum.
3. Add a few cubes of chilly butter. Bake in a scorching oven for a couple of minutes after which put aside.
4. For the pudding combine, beat the butter, sugar, eggs (all the time add one after the other), vanilla essence and self-rising flour in a bowl.
5. Pour onto an oblong baking sheet after which add the peach and plum halves interspersed.
6. For the sandblasting, combine the chilly butter, flour, sugar and fantastic rolled oats.
7. Unfold over the whole cowl and place in a medium oven for roughly half-hour.
You may accompany it with a little bit American cream or vanilla ice cream.
