ADRIENNE'S CHILLED BAKED PLUMS
It couldn't be simpler! Tart and fruity, try using the different types of plums, alter the spices and liqueur to taste.
12 - 18 dark red plums, not prunes
3 sticks of cinnamon
65 g (80 ml) sugar
250 ml boiling water
30 ml liqueur of your choice (optional)
Preheat the oven to 160°C.
Wash the plums and place them in a single layer, in a shallow ovenware dish.
Place the cinnamon sticks in between the plums.
Dissolve the sugar in the boiling water and pour it over the plums. The liquid level should be just below the top of the plums.
Bake the plums in preheated oven for 45 - 60 minutes until the plums are just soft. The cooking time will depend on the size and ripeness of the plums.
If you are adding liqueur allow the plums to cool partially before adding it to the plums.
Chill well and serve with Greek yoghurt or ice cream.
CHILLI AND VANILLA SYRUP WITH FRESH MANGO
250 ml sugar
1 vanilla bean, split lengthways
1 large red chilli, seeded and finely chopped
500 ml water
juice of 1 lime
3 mangoes, peeled and cut into wedges
Place sugar, vanilla bean, chilli and water into a small pot. Bring to the boil, then reduce the heat and allow to simmer for 15 minutes.
Allow to cool then stir in the lime juice.
Divide mango between 4 pudding bowls and top with scoops of lime or lemon sorbet.
Drizzle over chilli syrup and serve immediately.
PINEAPPLE WITH MINT SUGAR
1 ripe pineapple, or fruit of your choice
80 ml sugar
1 bunch fresh mint, washed and dried extremely well
plain yoghurt to serve
Peel pineapple and cut into quarters, removing the less tasty core. Finely slice quarters, as thin as possible. Lay out flat on a platter.
Place the sugar and mint in a mortar and pestle and “bash the hell out of it” until you see the colour of the sugar change. If mixture is a little to moist, add extra sugar.
Drizzle the yoghurt over the plate of pineapple and sprinkle the sugar over the top.