This plum fool recipe is irresistible. Make it with greengages or good British plums. It’s particularly good with almond biscuits or sugared sponge fingers.
Ingredients
- 680g plums or greengages
- 115g caster sugar, plus extra to taste
- 3 tbsp kirsch
- 284ml tub double cream
- Juice of ½ lemon (optional)
Method
- 1. Halve and stone the plums or greengages. Place in a saucepan with 3 tablespoons water and the caster sugar. Cover and cook over a medium heat for 10-20 minutes (see tip), stirring occasionally, until the plums are meltingly soft.
- 2. Transfer the soft plums to a food processor or blender and process until smooth. Place the plum purée in a bowl and set aside until cooled to room temperature.
- 3. When the plum purée is cooled, mix in the kirsch. Pour the cream into a large bowl and whisk until it forms soft peaks. Fold a little of the cream mixture into the plums, then fold the plums into the cream. If the plums are very sweet, add lemon juice to taste, or if they’re a little sour, add extra sugar to taste.
- 4. Chill, covered, for 15 minutes or until ready to serve, then spoon into dessert glasses.
Nutritional info
Per serving: 370kcals, 25.5g fat (15.8g saturated), 1.4g protein, 31.9g carbs, 30.4g sugar, trace salt
Chef's tip
Plums can vary massively in how long they take to cook, depending on the variety used and the ripeness. Keep an eye on the plums and cook until they’re really soft.