This competition is now closed

Marsala-baked plums with chantilly cream

Name: Marsala-baked plums with chantilly cream
Total time: 30 min
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

30 minutes + cooling
serves 4
Easy

Check out our simple recipe for juicy plums with sweet marsala wine and star anise. Topped with velvety Chantilly cream, make this easy recipe for a midweek sweet treat

Published: August 25, 2018 at 2:33 pm

*This recipe is gluten-free according to industry standards

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

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.
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.
Step 3

Meanwhile, add the icing sugar and vanilla bean paste to the cream and use electric beaters to whip until very soft peaks.
Step 4

Pile the plums onto serving plates with plenty of the syrup, then spoon over the chantilly cream.