For the caramelized almond:
You’ll need 70 gr. almond & 1 tbsp sugar
- Line a baking sheet with parchment paper and set aside.
- Place sliced almonds and granulated sugar in a skillet over medium-high heat. Stir constantly for 3-4 minutes. Remove pan from heat once the almonds are toasted and sugar has melted and sticks to the almonds.
- Pour mixture onto the parchment paper and quickly spread out as much as possible using a spatula.
- Let almonds cool completely and then break into clusters if stuck together.
You can easily replace mirabelle plums with apples or pears that you’ll find easier this season.