Plum fool
This simple British classic is a great way to use up ripe
plums in the autumn. Any variety of plum will work for
this recipe but do taste a little first for sweetness, then
adjust the amount of sugar accordingly.
Cut the plums in half, remove the stones and roughly chop the fruit.
Place in a saucepan with the sugar, lemon juice and water, and slowly
bring to a simmer. Cook gently for 10-15 minutes until soft. Transfer
the plums a nd syrup to a blender and blend to a smooth puree. Tip
into a wide bowl and leave to cool completely.
Whip the double cream and icing sugar to soft peaks. Fold through
the creme fraiche, then add two-thirds of the pureed plums and give
the mixture a few folds to create a rippled effect.
Divide t he remaining plum puree between serving glasses and top
with the crean "lixture. Serve immediately or chill until required
SERVES 6-7
400g firm, but ripe
plums
lOOg caster sugar,
or to taste
juice of 1 lemon
3 tbspwater
300ml double cream
1-2 tbsp icing sugar,
to taste
300ml creme fraiche, or
thick creamy yoghurtPUDDINGS 217