Deliciously autumnal dessert.
The combination of warm gooey plums with a good scoop of cold ice cream is sensational. You could try using a full-bodied red wine instead of the port, as this works equally well. Increase the quantity of sugar used if your plums are particularly tart.
Ingredients (Serves 4)
• 150ml port • 75g sugar • Rind of 1 lemon • 1 cinnamon stick • 150ml water • 6 large plums, halved and stoned • 2tbsp redcurrant jelly
Directions
1) Put the port, sugar, lemon, cinnamon and water in a wide saucepan or deep frying pan. 2) Simmer gently until the sugar is fully dissolved. 3) Add the plums and cook for about 5 minutes or until tender. 4) Transfer the plums to a warm serving plate. 5) Stir in the redcurrant jelly to the syrup in the pan, then boil rapidly to reduce and thicken. Pour over the plums. 6) Serve warm with a good scoop of vanilla ice cream.
