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.

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Ingredients

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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

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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

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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.