Bass Coast Post
  • Home
    • Recent articles
  • News
    • Point of view
    • View from the chamber
  • Writers
    • Anne Davie
    • Anne Heath Mennell
    • Bob Middleton
    • Carolyn Landon
    • Catherine Watson
    • Christine Grayden
    • Dick Wettenhall
    • Ed Thexton
    • Etsuko Yasunaga
    • Frank Coldebella
    • Gayle Marien
    • Geoff Ellis
    • Gill Heal
    • Harry Freeman
    • Ian Burns
    • Joan Woods
    • John Coldebella
    • Jordan Crugnale
    • Julie Statkus
    • Kit Sleeman
    • Laura Brearley >
      • Coastal Connections
    • Lauren Burns
    • Liane Arno
    • Linda Cuttriss
    • Linda Gordon
    • Lisa Schonberg
    • Liz Low
    • Marian Quigley
    • Mark Robertson
    • Mary Whelan
    • Meryl Brown Tobin
    • Michael Whelan
    • Mikhaela Barlow
    • Miriam Strickland
    • Natasha Williams-Novak
    • Neil Daly
    • Patsy Hunt
    • Pauline Wilkinson
    • Phil Wright
    • Sally McNiece
    • Terri Allen
    • Tim Shannon
    • Zoe Geyer
  • Features
    • Features 2022
  • Arts
  • Local history
  • Environment
  • Bass Coast Prize
  • Community
    • Diary
    • Courses
    • Groups
  • Contact us

A fool-proof summer dessert

31/1/2015

0 Comments

 
Picture
By Jan Cheshire

MY PLUM lady on the Cape Paterson Road has sold her property so no more bags of plums for $3 and no more jars of plum jam. On the bright side, plums seem to be cheaper this year and I do so adore them.  This is a wonderfully simple and delicious dessert you can make with plums or rhubarb.

PLUM FOOL
Ingredients 
500 grams of plums or rhubarb
115 grams of caster sugar, plus extra to taste 
3 tablespoons of kirsch (I use brandy) 
300mls of thick cream 
Juice of ½ lemon (optional)

Method
  1. Halve and stone the plums or chop the rhubarb
  2. Place in a saucepan with 3 tablespoons of water and the caster sugar. 
  3. Cover and cook over a medium heat for 10-20 minutes, stirring occasionally, until the fruit is meltingly soft. 
  4. Transfer the fruit to a food processor or blender and process until smooth. 
  5. Place the purée into a bowl and set aside until cooled to room temperature. 
  6. When the plum purée is cooled, mix in the kirsch.
  7. Pour the cream into a large bowl and whisk until it forms soft peaks. 
  8. Fold a little of the cream mixture into the plums, then fold the plums into the cream. 
  9. If the plums are very sweet, add lemon juice to taste, or if they’re a little sour, add extra sugar to taste. 
  10. Chill, covered, for 15 minutes or until ready to serve, then spoon into elegant dessert glasses.
Happy new year, everyone!
0 Comments



Leave a Reply.