Name: Peppered plums with almond ice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: English
Ingredients: 300ml full-fat milk; 50g ground almond; 50g caster sugar; 397g can condensed milk; almond extract (optional); toasted flaked almonds (optional); 9 plums halved and stoned; 1 generous tsp crushed black peppercorns; 2 generous tsp demerara sugar; about 5 tbsp maple syrup for drizzling

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Peppered plums with almond ice

Peppered plums with almond ice

Gary Rhodes

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Serves 6

More effort

Prep: 20 mins

Cook: 15 mins

Plus cooling, churning and freezing

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Plum pudding with almonds and black pepper - a delicious dinner party dessert that's just 20 minutes work - by Gary Rhodes

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Ingredients

Nutrition

Units:

MetricUS

For the almond ice

300ml full-fat milk
50g ground almond
50g caster sugar
397g can condensed milk
almond

extract (optional)
toasted flaked almonds

(optional)

For the plums

9 plums

halved and stoned
1 generous tsp crushed black peppercorns
2 generous tsp demerara sugar
about 5 tbsp maple syrup

for drizzling

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Nutrition: per serving

kcal409
fat13g
saturates6g
carbs67g
sugars65g
fibre2g
protein10g
salt0.3g

low

Method

step 1

To make the almond ice, put the milk in a pan with the ground almonds and sugar and bring to the boil. Simmer for 2-3 mins, then pour into a bowl and cool. Strain through a fine sieve, squeezing every last drop of milk and flavour from the almonds with the back of a spoon. Whisk together the almond milk with the condensed milk, adding a few drops of almond extract to taste, if you like. Churn in an ice cream machine for 15-20 mins, then freeze. Can be made up to 2 weeks ahead.
step 2

Put a serving bowl for the almond ice in the freezer. Arrange the plums on a deep baking tray, cut side up. Mix together the crushed peppercorns and demerara sugar and sprinkle over the plums. Can be done up to 2 hrs ahead.
step 3

Drizzle the maple syrup on top. Put under a preheated grill for 6-10 mins until the plums are tender.
step 4

Now finish it in style. While the plums are grilling, scoop out spoonfuls of the almond ice into the chilled bowl. return to the freezer until the plums are ready. Arrange the plums on a platter and pour over the syrup from the tray. Serve warm with almond ice and flaked almonds.

RECIPE TIPS

MAKING BY HAND

If you don't have an ice cream machine, at the point where the ice is ready to churn, put it into the freezer in a cold mixing bowl and freeze for about 3 hrs, stirring once every hr until almost frozen. Then freeze as in recipe.

STONING PLUMS

Slice around the centre of each plum, then twist to separate the halves. Go round the edge of the stone with a small sharp knife so that it cuts out neatly.

Recipe from Good Food magazine, September 2006

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