Save to your scrapbook
Roast plums with walnut cream
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
8 plums, halved
50g caster sugar
2 pinches ground cinnamon
75ml red wine
200ml double cream
1½ tbsp clear honey
50g walnuts, toasted and very finely chopped
1. Preheat the oven to 180˚C, gas mark 4. Put the plums in a small roasting tin, cut-side up – you want them to fit snugly. Sprinkle with the sugar and cinnamon, then pour the red wine around them. Cook for 15-25 minutes, depending on ripeness, until soft but not collapsing. If the juices are watery, set the plums aside and bubble the juices on the stove so they turn a bit syrupy, then pour back over the fruit. Leave to cool to room temperature.
2. Whisk the cream until it just forms a ribbon on the surface. Gently fold in the honey and walnuts. Serve the plums with some of their juices and a blob of the walnut cream alongside. LH
This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in October 2016.