Port and spiced plums

• 4 plums
• 2 tbsp port
• 60 g muscavado sugar

Preparation

Cut the plums in half and remove the stones. Place plum halves in a sous vide bag in one layer, place the port in the bag along with the other ingredients. Vacuum seal the bag on vacuum level 3 and heat sealing level 2. Preheat the combi steam oven on 75°C sous vide cooking