Roasted sugar plums

Roasted sugar plums

By
From
How to Cook Desserts
Serves
4-6
Photographer
Peter Cassidy

Victoria plums are easily identified by their small size, distinctive iridescence, purple-red skins and perfumed, golden-yellow flesh. Sadly, their season is short, but the recipe also works well with red or yellow plums, or apricots. Reduce the quantity of regular plums or apricots to 20, as they are larger than Victoria plums.

Ingredients

Quantity Ingredient
30g unsalted butter
30 victoria plums
60g soft light brown sugar
75ml rich madeira

To serve

Quantity Ingredient
Vanilla ice cream, or salted caramel ice cream variation

Method

  1. Heat the oven to 200°C. Melt the butter in a small saucepan over a low heat.
  2. Cut the plums in half and remove their stones. Arrange, cut side up, in a single layer in 1 large or 2 small shallow ovenproof dishes, so that they are just touching.
  3. Brush the melted butter over the plums, then sprinkle with the sugar. Pour the Madeira around the plums, taking care not to dislodge the sugar.
  4. Bake for 15–20 minutes, basting them frequently with the buttery Madeira juices. When cooked, the plums should be tender when pierced with the tip of a sharp knife.
  5. Turn the oven off and transfer the cooked plums to a warmed serving dish, using a slotted spoon. Keep them warm in the oven while you reduce the juices.
  6. Pour the cooking juices from the dish into a small pan. Place over a medium heat and boil rapidly until thick and syrupy. Spoon over the warm plums and serve with vanilla or salted caramel ice cream.

A note on Madeira...

  • Madeira is a fortified wine, produced in varying styles, ranging from dry to rich or sweet. This recipe calls for the rich, sweeter variety, which is dark in colour with aromas and flavours of toffee and raisins. Marsala and sweet dessert wines are good substitutes for Madeira.
Tags:
leiths
desserts
baking
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