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.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • 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



    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.

  • 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.

Chef's tip

«This recipe also works well using apricots instead of prunes - cook in exactly the same way.»

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