Baked plums with frozen almond cream

A match made in culinary heaven.

  • 30 mins cooking
  • Serves 8
  • Print


Frozen almond cream
  • 600 millilitre thickened cream
  • 1/4 cup (40g) icing sugar mixture
  • 1/2 teaspoon vanilla extract
  • 150 gram almond nougat, chopped finely
  • 1/2 cup (80g) toasted almonds, chopped finely
Baked plums with frozen almond cream
  • 16 ripe medium plums (1.8kg)
  • 1 vanilla bean
  • 1/2 cup (125ml) dry red wine
  • 1/2 cup (110g) caster sugar


Baked plums with frozen almond cream
  • 1
    Line 14cm x 21cm loaf pan with plastic wrap. To make frozen almond cream, beat cream, sugar and extract in small bowl with electric mixer until soft peaks form; gently fold in nougat and nuts. Spread mixture into prepared pan, cover with foil; freeze overnight.
  • 2
    Preheat oven to 180°C.
  • 3
    Cut shallow cross in base of each plum; place plums, cut-side up, in single layer, in large shallow baking dish. Split vanilla bean in half lengthways; add to dish.
  • 4
    Pour wine over plums; sprinkle plums with sugar. Bake, uncovered, in moderate oven about 30 minutes or until plums are tender, brushing plums with juices halfway through cooking time. Discard vanilla bean.
  • 5
    Meanwhile, stand frozen almond cream at room temperature for 10 minutes.
  • 6
    Serve plums with frozen almond cream


Frozen almond cream is best made a day ahead.

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