Plumpy exotic tulips
This recipe has been viewed 800 times
The plum stew after cooling can be stored in the fridge for 3 months.
chill the glasses as well so as to line them with salt.
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Plumpy exotic tulips recipe - How to make Plumpy exotic tulips
Cooking Time: Total Time:
Fresh Plums a pinch sugar water as required
salt to line the champagne tulips
- Wash & clean the plums.
- Cut into big pieces
- Prepare sugar syrup to stew the plums.
- Blend the plums to make a puree.
- Chill the plum puree.
- Get chilled champagne tulips, line them with salt add the plum puree and top with 7 up
- Leave a few plums cut into strips for garnish.
- Add a few sprigs of mint on top of the glass & serve.
This recipe was contributed by vjt2005 on 30 Dec 2006
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