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Marsala-baked plums with chantilly cream
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Serves 4
Easy
Total time: 30 mins
+ cooling
A star rating of 5 out of 5.1 ratingRate
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Check out our simple recipe for juicy plums with sweet marsala wine and star anise. Topped with velvety Chantilly cream, make this easy recipe for a midweek sweet treat
Gluten free
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Ingredients
Nutrition
-
500g dark red plums
halved and stones removed
-
200ml Marsala
-
100g golden caster sugar
-
2 star anise
-
1 cinnamon stick
broken in 2
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2 tbsp icing sugar
sifted
-
1 tsp vanilla bean paste or extract
-
250ml double cream
Nutrition: per serving
- kcal576
- fat33.7g
- saturates20.9g
- carbs51.6g
- sugars48.6g
- fibre2.7g
- protein1.8g
- salt0.1g
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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.
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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.
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step 3
Meanwhile, add the icing sugar and vanilla bean paste to the cream and use electric beaters to whip until very soft peaks.
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step 4
Pile the plums onto serving plates with plenty of the syrup, then spoon over the chantilly cream.
Check out our best plum recipes here...
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