Goat Cheese with Plums

Ingredients

• 600 g ripe plums
• 2 small red onions
• 60 g sugar
• 1 cinnamon stick
• 2 star anise
• 200 ml dry red wine
• 1 sprig rosemary
• 2 handfuls baby spinach
• 8 goat cheese tarts (about 40 g each)
• 2 tbsp flour (for coating)
• honey (to taste)
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the plums, halve and pit them. Peel the onions and slice into thin strips. Combine both with sugar, cinnamon stick and star anise in a pan. Add red wine and simmer gently for 5-7 minutes.

2. 2.

   Rinse the rosemary sprig, shake dry and pick off individual needles. Wash the spinach and dry by shaking or spinning.

3. 3.

   Coat the goat cheese tarts in flour and fry them in a non‑stick pan, about 1–2 minutes per side until golden brown.

4. 4.

   Season the plum compote with honey and pepper. Add the fried cheese tarts, rosemary needles and spinach, then serve immediately.