Warm Chili Plums

For the warm chili plums caramelize sugar in a saucepan, deglaze with prune juice, add Cointreau and chopped basil and simmer a little.

Add plums and chopped, seeded chili pepper, season with ground ginger and coriander. Whip the cream with sugar until stiff.

Arrange the chili plums in a deep plate and decorate with a blob of whipped cream and some lemon balm.

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