Ingredients / Shopping List
500g stoned Victoria Plums80g – 100g sugar100ml water1 raspberry jellyDecoration:150ml Crème Fraiche Toasted almonds
Prep to Cook: Pan, measuring jug, tablespoon, sieve, spatula, food processor, kettle, teaspoon. 4 x 250ml serving dishes, teaspoon
Prep: Thaw the fruit if it is frozen and check the stones are removed.
Place the fruit into a pan and sprinkle with granulated sugar
Last year was a good year for Victoria Plums so many people have bags of plums ready to use in their freezers. Preparing a fruit puree and setting it makes a refreshing dessert that keeps well in the refrigerator.
Cooks Know How: This recipe uses the skills of stewing, making a puree and setting with jelly as well as decoration. The fruit puree of Victoria Plums can be quite acidic and sharp and therefore decisions need to be made about how much sugar to add to achieve the desired sweetness. Anything that is eaten cold needs to be sweeter than if it were hot. The red jelly brings out the colour of the plums. If you have the plums from your garden this dessert is a seasonal way to serve the fruit and keep the costs down.