Halve the plums and remove the stones. Cut each half into 3 pieces. Zest the orange.
In a sauce pan heat the sugar until you have a caramel. Add the plums with the spices and the orange zest. Coat the plums with the caramel and then add the wine to the pan. Allow to simmer for 3 or 4 minutes until the plums are soft but still intact. Drain off the liquid and then reduce this liquid to a syrup.
Scrape the seeds from the vanilla pod and place in a sauce pan with the milk. Bring to the boil.
Place the egg yolks, the caster sugar, corn flour in a bowl and mix.
Once the milk is boiling, add it little by little to the egg yolk mixture. Return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it to the boil. Transfer to a bowl, cover with cling film and chill in the fridge.
Whip the double cream until thick and then gently fold into the vanilla cream. Put the finished cream into a piping bag.
Preheat the oven to 180'C.
Cut the puff pastry into rectangles (5cm x 3cm). Allow 3 per person.
Bake 2/3 of the puff pastry rectangles for 15 minutes with another baking tray on top to keep them flat. Bake the rest uncovered and allow them to puff up.
When golden brown allow to cool and then dust with icing sugar.
Add the caster sugar to a stainless steel pan and melt, without stirring, to form a caramel. Once you have you have a dark caramel, add the butter, salt and then gradually add the cream.
Cut the cooled plums into quarters and coat with the syrup. Cover the bottom layer of pastry with plums and then place another layer of pastry on top. Pipe on the crème patissiere and then place the final layer of puffed pastry on top. Dust with icing sugar and serve with a drizzle of the salted butter caramel sauce.
«Vary the fruit in this dessert by using pears when they are ripe and in season.»
Layers of puff pastry, vanilla cream and poached plums served with a salted butter caramel sauce.