RECIPE BY
Chef Tom Aikens

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Ingredients for Roasted Plums With Cardamom Caramel Recipe

For Spiced Creme fraiche

300 g creme fraiche

80 g caster sugar

1 tbsp ground cinnamon

2 – 3 seeds from vanilla pod

2 tbsp muscovado sugar  – large pinch of mixed spice   –   small pinch of ground cloves – large pinch of ground ginger

Pinch of five-spice powder  – 2 cardamom pods finely crushed  – finely grated zest of 2 oranges

3 tbs unsalted butter  softened – 1 tbsp brioche crumbs

12 ripe plums, cut in half and stones removed

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Put the creme fraiche in a bowl with the sugar, cinnamon, and vanilla seeds and beat with a wooden spoon for 2 – 4 mins

Preheat the oven to 200 ° C. Mix the muscovado sugar, spices, orange zest, butter and brioche crumbs in a bowl.

Place the plums in your baking dish and add a little of the crumb mixture on each half. Bake in the preheated oven for 15 minutes, or place under a hot grill until the plums start to caramelize. Serve hot with spiced creme fraiche.

Recipe by Tom Aikens – Toms Kitchen London.  Adapted from Book Made With Love featuring 100 of the worlds best chefs , cooks and food artisans. Supporting the Nelson Mandela Foundation. 

Echo – in association with PQ Blackwell