POACHED PLUMS IN ORANGE & CINNAMON SYRUP
If you are stuck for dessert or pudding ideas this winter and want to prepare something quick and easy that is memorably delicious – this is sure fire dish. The rich red of the soft plums sitting in a rose-coloured fragrant liquid will delight you and your guests. All you need is a lovely serving bowl - preferably in glass, plenty of whipped cream, cream fraiche or Greek yogurt (or a mix of all three!), toasted flaked almonds and voila!
These plums can be served warm or cold – and if you decide to serve them cold I suggest you carefully spoon the cream mixture on top and scatter the toasted flaked almonds all over and leave to settle for an hour in a cool place.
Serve as suggested above and keep any left-over juice to add to porridge, granola or yogurt in the morning.
If you like you could use red wine in your poaching liquid and replace the cinnamon with 2-3 pieces of star anise (but remember to remove it as soon as the fruit is cooked).
Recipes from Katie Verling & Jacques