*This recipe is gluten-free according to industry standards
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Ingredients
- dark red plums 500g, halved and stones removed
- Marsala 200ml
- golden caster sugar 100g
- star anise 2
- cinnamon stick 1, broken in 2
- icing sugar 2 tbsp, sifted
- vanilla bean paste or extract 1 tsp
- double cream 250ml
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Put the plum halves cut-side up into a deep baking tray, large enough so that they are in a single layer. Pour over the marsala, sprinkle over the sugar and add the star anise and cinnamon stick to the marsala.
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Step 2
Cook in the oven for 20-25 minutes or until the plums are tender and juicy, and the sauce has reduced and is slightly syrupy. Remove from the oven and leave to stand for 10 minutes.
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Step 3
Meanwhile, add the icing sugar and vanilla bean paste to the cream and use electric beaters to whip until very soft peaks.
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Step 4
Pile the plums onto serving plates with plenty of the syrup, then spoon over the chantilly cream.
Nutritional Information
- Kcals 576
- Fat 33.7g
- Saturates 20.9g
- Carbs 51.6g
- Sugars 48.6g
- Fibre 2.7g
- Protein 1.8g
- Salt 0.1g
