Did you enjoy our review of Diana Henry’s From The Oven To The Table? If so, we’re sure you’ll appreciate this delicious recipe from the book, shared with permission from publishers Mitchell Beazley.
We’ve recently posted Diana’s Roast Leg of Lamb with Basil, Pecorino, Garlic & Wine. Now, here’s a dessert to go with it, Ginger-Roasted Plums with Lime, Rum & Muscovado Cream.
With the warming notes of ginger and muscovado sugar, these roasted plums are a perfect autumn-winter dessert.
Ginger-Roasted Plums with Lime, Rum & Muscovado Cream
This is best made with plums that have a strong flavour and will hold their shape: crimson tart-sweet fruits, rather than soft English Victorias. You need to judge for doneness, as the cooking time depends on how ripe your plums are (they can take as long as 30 minutes if they’re hard), but roasting does transform the most unpromising and under-ripe specimens. You can also make this dish with apricots, but they take a bit less cooking time.
for the cream
- 200 ml (7 fl oz) double cream
- 150 g (5½ oz) Greek yogurt
- 3-4 heaped tablespoons muscovado sugar
for the plums
- 800 g (1 lb 12oz) plums (preferably crimson-fleshed), halved and pitted
- 2 globes of stem ginger, very finely chopped
- 75 g (2¾ oz) soft light brown sugar
- ½ teaspoon ground ginger
- 3 broad strips of lime zest, plus juice of 1 lime
- 150 ml (5 fl oz) dark rum, plus 3 tablespoons
Make the cream about 12 hours before you want to serve it. Lightly whip the double cream, then fold in the yogurt. Put this in a bowl and sprinkle evenly with the sugar. Cover with cling film and put in the fridge. The sugar will become soft and treacly.
Preheat the oven to 180°C fan (375°F), Gas Mark 5.
Put the plums into a roasting tin or a big ovenproof dish or gratin dish in which they can lie in a single layer (snugly; you don’t want the juices around them to reduce and burn). Arrange the fruits so they are cut sides up. Scatter the stem ginger around the plums. Mix the sugar with the ground ginger and sprinkle it over the top. Squeeze the lime juice over and tuck the pieces of lime zest under the fruits, then pour the 150ml (5fl oz) rum around them.
Bake for 15–30 minutes (how long it takes depends on the ripeness of the plums). The fruit should be tender when pierced with a sharp knife, but not collapsing. Leave to cool completely; the juices should thicken as they cool. If they aren’t thick enough, drain off the juices and boil them in a saucepan until they become more syrupy. Add the remaining 3 tablespooons of rum.
Serve the plums, at room temperature, with the muscovado cream.
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Kavey Eats received a review copy of Diana Henry’s From The Oven To The Table from the publisher Mitchell Beazley (part of Octopus Publishing Group). Currently available from Amazon UK for £16.12 (RRP £25).