Lunch at Mama’s, Roast Vanilla Plums

February 17, 2011

So for pudding another River Cottage recipe, my Mum does love Hugh!

See here for details.

You need;
About 12 plums
2 vanilla pods
Unsalted butter
About 60g caster sugar
4 thick slices crusty white bread

Preheat the oven to 190C.

Halve the plums, remove their stones, then arrange cut side up in a baking dish. Snip each vanilla pod into pieces about 1cm long, then place a piece in the hollow of each plum, along with a tiny scrap of butter and a teaspoon of sugar.

Roast for about 20 minutes, or until they are tender and the syrupy juices are running.

Toast the bread and spread generously with butter. Spoon the plums and their hot, sticky juices on to the toast, Mum served with vanilla cream…

So good!

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2 Responses to “Lunch at Mama’s, Roast Vanilla Plums”

  1. Grazing Kate Says:

    I’ve made this recipe before, but without the toast – it’s a good way to use plums that haven’t ripened, or aren’t as succulent as expected.


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