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