We use cookies to help this site deliver the best possible experience.   Remove this notice.

Plums with raspberry caramel and almond crunch Recipe

Ingredients for 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
Method
  • 1For 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.

  • 2For 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.

  • 3To 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.»

Print this recipe Print this recipe Add to my shopping list Add to my shopping list

A simple but delicious dessert of succulent plums cooked in a raspberry caramel served with an almond crunch and fresh raspberries.

Rate this recipe :

(10 votes)
  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h
·