A fool-proof summer dessert

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.

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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!