Baked spiced plums with cream chantilly
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A dessert recipe needn't be complicated to produce outstanding results. Andy Waters' spiced plums recipe couldn't be more straightforward, nor more delicious. There is hardly a better way to enjoy plum season than this.
First published in 2015
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Ingredients
Metric
Imperial
Spiced plums
- 8 plums
- 4 tbsp of passion fruit juice
- 1/2 tsp cinnamon
- 30g of butter, diced
- 2 tsp sugar
Cream chantilly
- 300ml of double cream
- 1 vanilla pod, split with seeds removed and reserved
- 25g of icing sugar
SAVE RECIPE
Method
1
Preheat oven to 190ºC/gas mark 5
2
Cut the plums in half and remove the stones. Place the plums skin side down in an ovenproof dish and drizzle with the passion fruit juice
- 8 plums
- 4 tbsp of passion fruit juice
4
While the plums are in the oven, lightly whip the cream and fold in vanilla seeds and icing sugar
- 300ml of double cream
- 1 vanilla pod
- 25g of icing sugar
5
Remove plums from the oven and baste with the juices in the dish. Serve with the cream chantilly
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