|500 ml||rice milk|
|120 g||rice (short grain)|
|½||vanilla bean (seeds)|
|80 ml||plum juice|
|80 ml||port wine|
|cinnamon to garnish|
Huxelrebe Auslese, sweet, 2009
The rich floral bouquet underscores the fruitiness of these baked plums. The creaminess of the rice pudding is rounded off by the sweet taste of Huxelrebe grapes.
Preheat the oven to 200°C/400°F. Halve the plums, remove the pit and cut into wedges. Place in a baking dish.
Combine plum juice with port wine and sugar. Add the cinnamon stick.
Pour the mixture evenly over the plums. Turn the plums in the sauce and bake in a preheated oven at 200°C/400°F for approx. 30 min.