A simple dessert using seasonal plums. Best served with something creamy.
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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.