Braised plums with glazed puff pastry and cinnamon cream

Boozy braised plums, crisp caramelised pastry and cinnamon mascarpone make an awesome threesome in this fabulous dessert from Alex Mackay
By Alex Mackay
Braised plums with glazed puff pastry and cinnamon cream
  • Rating:
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus 30 mins resting for pastry
  • Effort: medium

Ingredients

Main

  • 250 g puff pastry
  • 100 g icing sugar

For the braised plums

  • 350 ml ruby port
  • 80 g sugar
  • 1 cinnamon sticks
  • 2 strips orange peel
  • 12 plums, small

For the mascarpone

  • 250 g mascarpone
  • 75 g icing sugar
  • 1 tsp ground cinnamon
  • 12 large mint leaves, finely sliced

Method

1. Set the oven to 190°C/gas 5. Roll the puff pastry out as thinly as possible, using icing sugar instead of flour to stop it sticking. When it is rolled, sprinkle it generously with more icing sugar and put it in the fridge to rest for at least half an hour. 2. Once the pastry has rested cut out 12 circles, each with a diameter of 8cm and lay them on a non-stick baking tray. Cover the pastry with a sheet of baking parchment and place a second baking tray on top. Bake for 10-15 minutes until dark golden. Remove the baking tray and non-stick paper and transfer the cooked pastry to a cooling rack. 3. Place the port and sugar together in a saucepan and reduce by almost half. 4. Add the cinnamon stick and the orange zest. Cut the plums in half and remove the stones, cut them in half again. Put the quartered plums into the port mixture and cover with a piece of waxed paper. Slowly cook the plums over a gentle heat, making sure the liquid doesn't boil, for about 10 minutes (this will depend on how ripe the plums are). Once cooked, the plums should be soft but not breaking up. Discard the cinnamon stick and the orange peel and leave to cool. 5. Mix the mascarpone with the icing sugar and powdered cinnamon, set aside. 6. To serve, layer the puff pastry with the cinnamon cream and half of the plums. Spoon the remaining plums and their juices around the outside and sprinkle with the sliced mint.

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