Plums with raspberry caramel and almond crunch Recipe
A simple but delicious dessert of succulent plums cooked in a raspberry caramel served with an almond crunch and fresh raspberries.
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30mins
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0mn
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0mn
- Plum(s) : 18 whole
- For the crumble
- Caster sugar : 125 g
- Plain flour : 100 g
- Ground almonds : 100 g
- Unsalted butter : 100 g
- For the garnish(es)
- Frozen raspberries : 200 g
- Caster sugar : 100 g
- Fresh raspberries : 50 g
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1. FOR THE FRUITS
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.
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2. FOR THE CRUMBLE
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. -
3. TO SERVE
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.»
