Roasting plums with the gin of their wild sloe cousins is delicious. You could swap in another sticky drink, such as port or crème de cassis
Ingredients
- 12 plums, halved and stoned
- 150ml sloe gin (see tip for recipe) or use Gordon’s Sloe Gin
- Juice of 1 orange, plus a little extra
- 60g golden caster sugar
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Put the plums in a large roasting tin, cut side up. Mix the gin and orange juice and pour over the fruit. Sprinkle with the sugar and bake for 15-20 minutes, until tender.
- 2. Using a slotted spoon, transfer to a large dish to cool. Put the roasting tin over a high heat on the hob. Bring to the boil and cook for 3-4 minutes or until reduced and syrupy. Cool, then pour over the cooled plums. Serve with shortbread and ice cream or clotted cream.
Nutritional info
Per serving: 222kcals, 0.2g fat (trace saturated), 1.1g protein, 43.9g carbs, 43.9g sugar, trace salt
Chef's tip
To make your own sloe gin, wash and prick 450g sloes with a fork and combine in a large Kilner jar with 450g sugar and a 70cl bottle of gin. Turn the jar every day for the first week or so to dissolve the sugar and colour the gin evenly. Keep for at least 3 months before serving – ideally, pick the sloes in September and have the gin at Christmas.