1 1/2 lb (700 g) plums or damsons, stoned (seeded)
1 1/4 cup (1/2 pint) 300 ml red wine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 eggs, beaten
1/2 cup (50 g) 2 oz ground almonds
juice of 1 lemon
2/3 cup (150 ml) 1/4 pt fresh single cream
1 1/4 cup (1/2 pint) 300 ml red wine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 eggs, beaten
1/2 cup (50 g) 2 oz ground almonds
juice of 1 lemon
2/3 cup (150 ml) 1/4 pt fresh single cream
method
1. Poach most of the fruit in red wine until soft. Drain reserving the juice.
2. Measure and reduce to 300 ml (1/2 pint).
3. Liquidise the fruit, add the juice, sugar and eggs.
4. Cook gently until slightly thickened.
5. Remove from heat, add almonds and lemon juice.
6. Pour into 4 serving dishes, allow to cool.
7. Top with cream and decorate with remaining plums.
2. Measure and reduce to 300 ml (1/2 pint).
3. Liquidise the fruit, add the juice, sugar and eggs.
4. Cook gently until slightly thickened.
5. Remove from heat, add almonds and lemon juice.
6. Pour into 4 serving dishes, allow to cool.
7. Top with cream and decorate with remaining plums.
serving amount
serves 4
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