For the plums
- 200ml port
- 200ml red wine
- 1 cinnamon stick
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 100g clear honey
- zest and juice 2 oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 500g plums, halved and pitted
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
For the rice pudding
Heat oven to 140C/120C fan/gas 1. Bring the Port and wine to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.
Pour the liquid over plum halves in a roasting tin, cover with wet baking parchment and very gently poach in the oven for 30 mins until soft but not exploding. Allow to cool in the liquid, gently removing the skins if you like, but it’s not necessary.
Meanwhile, make the rice pudding. Put the milk, cream, vanilla pod, cinnamon stick and sugar in a pan. Bring to the boil, then remove from the heat and leave to infuse for 1 min.
Place pan back on the heat, pour in the rice and stir. Simmer for 40 mins, stirring frequently, until the rice is soft. Remove from heat and keep warm. When ready to serve, remove vanilla pod and cinnamon. Stir in the butter and mascarpone. Spoon into large coffee cups or bowls and top with some of the stewed plums.