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Peppered plums with almond ice

Peppered plums with almond ice

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling, churning and freezing
  • More effort
  • Serves 6

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal409
fat13g
saturates6g
carbs67g
sugars65g
fibre2g
protein10g
low insalt0.3g
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Ingredients

For the almond ice

For the plums

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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