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Baked spiced plums with cream chantilly

by
Andy Waters
Baked spiced plums with cream chantilly

PT30M

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Ingredients

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Metric

Imperial

Spiced plums

Cream chantilly

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

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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
  • 1/2 tsp cinnamon
  • 30g of butter
  • 2 tsp sugar
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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Andy Waters
Andy Waters

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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