Vanilla poached plums

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Gregg Wallace

2 ratings

Recipe by Gregg Wallace

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1. Cut the plums into quarters and remove the stones. Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves. Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins, depending on the ripeness, until the plums are soft. Leave to cool slightly and serve as they are with something creamy.

Use your poached plums in brûlées

To make brûlées with the plums, strain and pour all the liquid back into the pan. Reduce the liquid by half until very sweet and sticky. Fill 6 ramekins two-thirds with plums, and add 1 tbsp of syrup. Wait for this to cool, then fill with mascarpone (a 250g pot will do it). Smooth the surface with a knife and refrigerate for 4 hours. To serve, heat the grill to high. Sprinkle golden caster sugar over the top and place under the grill until it caramelises. Leave to harden for a minute.

239 kcalories, protein 1g, carbohydrate 63g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.01 g

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• Philippa

  02 November 2007

  Philippa rated this recipe

  

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• JemimaH

  07 February 2008

  JemimaH rated and commented on this recipe

  

  I used ground cinnamon as I didn't have any cinnamon sticks, and it was still gorgeous. Amazingly simple, very sweet, great stuff.

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Ingredients

• 500g plums , washed
• 200g golden caster sugar
• cinnamon stick
• vanilla pod , split and seeds scraped from middle

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Low-fat

Ingredients

• 500g plums , washed
• 200g golden caster sugar
• cinnamon stick
• vanilla pod , split and seeds scraped from middle

239 kcalories, protein 1g, carbohydrate 63g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.01 g

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