Plums and apples cut into large slices.

I cooked the sauce in the slow cooker in the mode Pilaf 25 minutes. You can cook in a casserole, only then focus on extinguishing the fire in the sink - it must be completely soft after boiling Add the apples and plum sugar, oil, 2 tbsp (you can substitute butter), cinnamon stick and the juice of 50 ml. five minutes before sautéing add chili pepper. To give the sauce a little to steep and remove the Chile.

The sauce is ready. I love that the apples remained intact, and plum fall apart, if you like a homogeneous sauce, then increase the extinguishing time of 15 minutes, and then preroute it.

Meat salt and pepper, pour the wine mixed with 2 tbsp oil, add cinnamon stick and place in the fridge for a couple of hours.

To get pieces of meat from the marinade, Pat dry with paper towel and fry in a dry pan for 1-2 minutes on each side. Pour into the pan with the meat marinade, reduce the heat and simmer covered for 30 minutes. Remove cap and allow to completely boil away the liquid, the meat should brown on all sides, but in any case not to be dried!

Serve with Apple-plum sauce and your favorite side dish. I have the Jasmine rice.

Help yourself!