Cinnamon plums with eggnog foam

For 4 people
  • 500 g Summer plums
  • or nectarines
  • 1 EL Butter / Margarine
  • grated peel from
  • 1/2 untreated lemon
  • 3- 5 tbsp sugar (50-75 g)
  • 1/2 TL ground cinnamon
  • 2 fresh eggs
  • 4-5 EL Eggnog
  • untreated lemon rasp
25 minutes
Wash the plums or nectarines, pat dry and cut in half. Stone the fruits. Cut the pulp into thin wedges
Heat the fat. Add the plums or nectarines and lemon zest and sauté for about 2 minutes, stirring occasionally.
Add 2-3 tablespoons of sugar and cinnamon to the fruits and toss until the The sugar has dissolved
For the egg liqueur foam, put the eggs, 1-2 tablespoons of sugar and egg liqueur in a metal bowl. Beat everything in the hot water bath with the whisk of the hand mixer for a few minutes until lightly foamy
Serve steamed plums or nectarines on four dessert plates. Spread the egg liqueur foam over the top. Garnish with a few lemon rasps if you like
1 person approx:
  • 240 kcal
  • 1000 kJ
  • 5 g protein
  • 8 g ​​fat
  • 36 g carbohydrates


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