Roasted plums on toasted vanilla scented brioche with chantilly cream.
Preheat the oven to 180'C.
Cut the plums in half and remove the stone. Place in a bowl along with sugar, zest from the orange and the seeds from the vanilla. Toss together and transfer to an oven dish and cook for 10-15 minutes. You want the fruit to be soft but still hold there shape. The timings in the oven will depend on the ripeness of your fruit.
Sieve the icing sugar into the cream, scrape the seeds from the vanilla pod and add. Whisk to soft peaks.
Soften the butter and whisk along with other half of the vanilla seeds from the pod used for the chantilly cream. Toast the bread then butter with you vanilla scented butter.
Place the toast in the centre of the plate, placing 4 plums on top with a generous spoonful of the plums juices on top and around the plate. Finish with a quinelle of cream.
«The plums can also be cooked quickly in a frying pan with a knob of butter over a medium heat.»