Roast plums with walnut cream

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 25 minutes
  • Total time: 35 minutes, plus cooling

Serves: 4-6


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