Recipe: Lillikoug® and its Mirabelle plums compote

To give you a little history…

Notice to gastronomes, our Lillikougs^® invite you to discover the culinary ingenuity of our beautiful region! A delicious Kougelhopf mini pastry, soaked in a heady alcohol syrup, which is pairing the two great Alsatian traditions of distillery and bakery.

To magnify this succulent alcoholic cake, we propose you to combine it with a compote of Alsace’s Mirabelle plums...

Practical info

Difficulty

Medium

Preparation time

20 minutes

15 to 25 minutes cooking

Quantity

5 servings

Ingredients

• 5 Lillikougs^® infused with Williams Pear
• 200 g Alsace Mirabelle plums
• 20 g butter
• 2 tsp acacia honey or another sweet honey
• 2 star anise (or 2 g star anise powder)
• 1 vanilla pod
• ½ lemon zest
• 1 glass water

Method

Step 1 – Mirabelle plums compote

Wash, peel and pit the Mirabelle plums. Separate them in halves.

In a saucepan, melt the butter over low heat.

Cut the vanilla pod in half lengthwise with a fine knife.

Sauté the Mirabelle plums in the butter with the vanilla pod.

When the plums are golden, add the lime and let it simmer over low heat.
Mix gently without breaking the plums.

Add the acacia honey and let it melt in syrup with the juice of Mirabelles, a few minutes, before gently mixing again.
Honey is ideal, but can be replaced with brown sugar if needed.

Add the glass of water to the pan and cook over medium-high heat.

Simmer for 10 to 20 minutes depending on the desired tenderness for the consistency.

Mix from time to time. The plums should become a little translucent but remain whole and firm enough.

When the cooking is almost done, add the lemon zest and mix gently.

If not used immediately, it can be kept for up to a week in the fridge after cooling!

Step 2 – Finishing touches and presentation

In a dessert plate, place a Lillikoug^® infused with Williams Pear in a background of the Mirabelle plums juice of the compote.

Arrange a portion of the compote around the Lillikoug^®, placing the plums halves at your artistical convenience.

Top tip

You can flame the compote with 1 tablespoon of Mirabelle plums brandy.

Related products

• Lillikoug infused with Williams Pear