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U.S. Potato Wedges with Gammon Ham, Stewed Prunes Compote, Cinnamon, Glühwein Shooter

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Print Recipe

Total Time20 Mins

Prep Time10 Mins

Cook Time10 Mins

ServingsServes 10

Potato Type: Russet

Prep Method: FriedAir Fryer

Dish

Appetizer

Prep Time

10 Mins

Cook Time

10 Mins

Serving

Serves 10

Ingredients

24 pcs Frozen U.S. Potato Wedges
½ pcs Whole Gammon Leg Ham
400g Prunes
4 pcs Cinnamon Stick
1 pcs Orange
2 pcs Lemon
40g Brown Sugar
1 litre Red Wine
100 ml Rum
200g White Sugar
10 pcs Clove
Fried Parsley to garnish

Preparation

Heat up oil and deep fry the frozen U.S. potato wedges until they are golden-brown in colour, then tossed in gingerbread and cinnamon spice.
Carve gammon leg ham and keep warm in stock, or water mixed with the white wine.
Boil the dried prunes, cinnamon stick, peeled orange and brown sugar. Reduce until compote consistency, remove cinnamon and serve room temperature.
Let lemon cut, orange cut, cinnamon stick, cloves and white sugar simmer with red wine and rum for about 4 minutes.
Plate the U.S. potato wedges and garnish with fried parsley and serve.

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