A simple but delicious dessert of succulent plums cooked in a raspberry caramel served with an almond crunch and fresh raspberries.
Cut the plums into quarters and remove the stones. Heat a frying pan to hot and add the sugar. Melt without stirring to obtain a caramel. Once you have a golden caramel, add the frozen raspberries to the pan and cook over a low heat for 10 minutes, stirring frequently. Add the plums and cook for 3 minutes then set aside.
Preheat the oven to 200°C.
Place 100g sugar, the flour and the ground almonds in a bowl. Rub together with the tips of your fingers until you have a fine crumble. Spread the mixture onto a baking sheet and cook for 20 minutes. Set aside.
Serve the caramelised plums in deep plates or soup bowls. Top with the almond crumble and a few fresh raspberries. Serve immediately.
«This recipe also works well using apricots instead of prunes - cook in exactly the same way.»