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

Ingredients

Metric

Imperial

Spiced plums

Cream chantilly

  • 300ml of double cream
  • 1 vanilla pod, split with seeds removed and reserved
  • 25g of icing sugar

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
3
Sprinkle the cinnamon, butter and sugar on top and bake in the oven for 10 minutes
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
First published in 2015

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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