Slow-roasted plums with mascarpone cream, blackcurrant sauce and sablé biscuit

Slow-roasted plums with mascarpone cream, blackcurrant sauce and sablé biscuit

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

This dessert can be made with any variety of stone fruit and many variations of sauce and filling. For instance, try serving roasted peaches with vanilla ice cream and raspberries or baked quinces with lemon curd ice cream and Seville orange marmalade thinned into a sauce.

Ingredients

Quantity Ingredient
1kg vanilla plums
2 cups blackcurrants
200g caster sugar
100ml cassis
12 Sablé biscuits
icing sugar, to serve

Mascarpone cream

Quantity Ingredient
200g mascarpone cheese
200g creme fraiche
1/2 teaspoon vanilla essence
50g icing sugar

Method

  1. Heat the oven to 160ºC. Line a baking tray with baking paper.
  2. Cut the plums in half and remove the stone. Lay the plums in the baking tray, cut side up. Bake for 1½ hours. The plums should be soft and caramelised on top but not disintegrating. Lift them carefully into a bowl and leave to cool.
  3. Combine the blackcurrants and sugar in a heavy-based saucepan and heat gently for about 15 minutes until the sugar dissolves in the juice. Remove from the heat and leave to cool. Tip into a food processor and whiz to a purée. Strain through a fine sieve then stir in the cassis.
  4. To make the mascarpone cream, put the mascarpone in a mixing bowl and whisk to slacken it. Add the remaining ingredients and continue whisking until it thickens to form a thick cream.
  5. To serve, place a sablé biscuit in the middle of each dessert plate and top with a spoonful of mascarpone cream. Top with another biscuit. Arrange a couple of roasted plums around the biscuit and drizzle with blackcurrant sauce. Dust with icing sugar and serve.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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