Waitrose and Partners
Plum fool

Plum fool

Once ripe, plums will keep longer if stored in the fridge, but they taste their best when eaten at room temperature. A good source of potassium and fibre, they also contain the antioxidant vitamin E, which protects your body tissues and cells from damage. Two plums count as 1 of your 5 a day.

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  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 500g ripe plums, roughly chopped, plus 2 extra, sliced
  • 30g golden caster sugar
  • 30g light brown muscovado sugar
  • 1 lemon, zest of all, 1 tbsp juice
  • 300ml double cream, at room temperature
  • 2 tbsp icing sugar, sifted
  • 2 shortbread biscuits, crumbled

Method

  1. Put the chopped plums in a pan with the caster and muscovado sugars and 200ml water. Bring to the boil, then reduce the heat and cook, stirring now and again, for 12-15 minutes until completely soft. Tip the mixture into a large sieve set over a bowl and press through as much of the fruit and juices as possible; discard any pulp and skin. Stir the lemon zest and juice into the fruit with a small pinch of salt. Leave to cool completely.

  2. Whip the double cream to soft peaks and gently fold in the icing sugar. Very gently fold in ½ the plum mixture, but don’t over-combine (the aim is a marbling, rather than uniform colour). Layer the fruity cream, remaining plum mixture and crumbled biscuits into glasses or glass bowls, finishing with a little plum mixture and biscuit. Top with the plum slices and serve straight away.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,345kJ/ 565kcals

Fat

43g

Saturated Fat

26g

Carbohydrates

41g

Sugars

35g

Fibre

3.3g

Protein

2.4g

Salt

0.2g

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Overall rating (4/5)

4 out of 5 stars1 rating