- Cook Time: 15 minutes plus reducing time
- Prep Time: 15 minutes plus marinating and cooling times
- Effort: easy
- 150 ml damson gin
- 1 orange, juice only
- 6-8 allspice berries
- 1 cinnamon stick, cut or broken in strips
- 310 g caster sugar, plus extra for sprinkling
- 10 plums, halved and stoned
- softly whipped cream
- finely grated orange zest
- chopped pistachio nuts
Tips and Suggestions
When making a stock syrup, keep the heat low initially so the sugar can dissolve before the mixture boils. This will help to stop it from crystallising.
Levi used Cownire damson gin for this recipe - you can buy it online here
1. Put the gin, orange juice, allspice berries, cinnamon strips and 60g of the caster sugar in a shallow dish with the plums, then marinate for an hour or longer.
2. Make a stock syrup. Pour 500ml water into a large, wide saucepan or frying pan then tip in the remaining 250g caster sugar. Heat over a low heat until the sugar has dissolved, then bring to a boil. Lower the heat, put the plums in the syrup with the marinading ingredients and poach for 5-6 minutes, just until slightly tender, but still keeping their shape. Remove from the heat and leave them to cool in the syrup for at least an hour.
3. Preheat a grill and when the plums have cooled, remove them from the syrup mixture with a slotted spoon onto a baking sheet, sprinkle with a little sugar and grill for about 5 minutes or until lightly caramelised.
4. Meanwhile, boil the poaching liquor to reduce and thicken it to a syrupy sauce. Serve the caramelised plums with cream and the syrup drizzled over and around. Decorate with a sprinkling of orange zest and pistachios.
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