Preparation time30 Minutes
Cooking time20 Minutes
1Wash and halve the plums and remove the stones.
2Mix with the lemon zest and juice, finely chopped chili, sugar, salt, cinnamon and star anise. Vacuum seal and cook in the water bath for 20 minutes at 65 degrees.
3Remove the plums from the bag and add to a hot pan. Deglaze with the port wine. Let the liquid reduce slightly. Line a springform tin with baking paper, juice and zest and add the plums to the tin.
4For the crumble, mix together the butter, flour and sugar into a dough. Crumble the dough evenly over the plums. Place the tin in a 170-degree oven and bake until the crumble is golden brown.
5Leave the plum crumble to cool and serve with vanilla ice cream.