Baked spiced plums with cream chantilly

Andy Waters

Dessert
easy
4
30 minutes

PT30M

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.

Discover more:

Share recipe

Related recipes

Ultimate plum crumble

Louise Robinson

Spiced roast plum and almond French toast

Louise Robinson

Blackberry, plum and polenta cake with whipped coconut yoghurt

Anna Jones

Victoria and Kia plum tart with olive oil and greengage sorbet

Phil Fanning

Mirabelle soufflé with poached plums

Andrew MacKenzie

Ingredients

print recipe

shopping List

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

print recipe

shopping List

Preheat oven to 190ºC/gas mark 5

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

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

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

Remove plums from the oven and baste with the juices in the dish. Serve with the cream chantilly

Discover more:

Share recipe

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.