Marsala-baked plums with chantilly cream
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Skip to ingredients
- 500g dark red plumshalved and stones removed
- 200ml Marsala
- 100g golden caster sugar
- 2 star anise
- 1 cinnamon stickbroken in 2
- 2 tbsp icing sugarsifted
- 1 tsp vanilla bean paste or extract
- 250ml double cream
Nutrition:
- kcal576
- fat33.7g
- saturates20.9g
- carbs51.6g
- sugars48.6g
- fibre2.7g
- protein1.8g
- salt0.1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the plum halves cut-side up into a deep baking tray, large enough so that they are in a single layer. Pour over the marsala, sprinkle over the sugar and add the star anise and cinnamon stick to the marsala.
step 2
Cook in the oven for 20-25 minutes or until the plums are tender and juicy, and the sauce has reduced and is slightly syrupy. Remove from the oven and leave to stand for 10 minutes.
step 3
Meanwhile, add the icing sugar and vanilla bean paste to the cream and use electric beaters to whip until very soft peaks.
step 4
Pile the plums onto serving plates with plenty of the syrup, then spoon over the chantilly cream.
