The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly whipped cream, topped with some dark brown sugar. Use peaches or nectarines in the summer, leave out the spices, and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts or any shape you may like. Serve at room temperature with freshly whipped cream.
Yields 1 Servings
occasions
Dessert, Christmasdairy ingredients
Butter, CreamStewed plums with spices and baileys cream served with shortbread biscuits
INGREDIENTS
Ingredients checklist for the biscuit
Plums
Baileys cream:
DIRECTIONS
Ingredients checklist for the biscuit
1
Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz into find bread crumbs. This can be done by hand also.
2
Remove from the processor bring together.
3
Roll the dough into a thin round. About 4mm in depth. You want the biscuit to be as fine as possible.
4
Cut the dough with a pastry cutter of your choice.
5
Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden brown on the top.
6
Remove from the oven. Transfer to a wire rack and allow to cool completely.
Plums
7
Put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.
8
Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till they are soft and cooked through but retain their shape).
9
Remove from the direct heat and add the brandy if using. Allow to infuse for 30 minutes. You can keep them warm.
Baileys cream:
10
Spoon a few plums onto a plate. Add a dollop of Baileys cream beside the plums along with a couple of biscuits. Sprinkle with icing sugar.
