Autumn
MIRABELLE PLUM CRUMBLE WITH THYME
FOR 4 PERS. :
- 600g mirabelle plums
- 2 tablespoons accacia honey
- 40g almond powder
- 40g flour
| - 30g brown sugar
- 40g semi-salted butter
- 15g butter
- 1 sprig lemon thyme
|
Start the mirabelle plum marmalade: Melt 15g of butter with the honey, add the pitted mirabelles and sprinkle with lemon thyme. Cook gently to obtain a marmalade.
Prepare the crumble dough: Mix the semi-salted butter with the flour, brown sugar and almond powder.
Divide the mirabelles between a gratin dish (or 4 small ramekins). Pour the crumble dough over them and bake at 220°C to compote the mixture and brown the crumble.
To serve with our cuvée Cuvée Henri Martin