Baked plums with frozen almond cream
A match made in culinary heaven.
- 30 mins cooking
- Serves 8
Print
Ingredients
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
Method
Baked plums with frozen almond cream
- 1Line 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.
- 2Preheat oven to 180°C.
- 3Cut 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.
- 4Pour 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.
- 5Meanwhile, stand frozen almond cream at room temperature for 10 minutes.
- 6Serve plums with frozen almond cream
Notes
Frozen almond cream is best made a day ahead.
