Plum Fool with Slow Roasted Plums

Home grown fresh plums are one of life's luxuries, and they don't last long!   This is a delicious way of using fresh plums - a creamy fool topped with slow roasted cinnamon plums.    October is Breast Cancer Awareness Month, so I thought this pink pudding would be very suitable!  The slow roasted plums are delicious on their own, with Greek yoghurt or custard, too.   Plum fool can be made with fresh plums, or those bullets that inevitably end up lining the freezer!

Plum Fool with Slow Roasted Plums

Plum Fool

2lbs/800g fresh plums, halved, stones removed

(or you can pick them out later but risk losing a tooth!)

4oz/110g jam sugar to taste, approx

splash water and Framboise

1 pint in total double cream and Greek yoghurt  

(the yoghurt improves the texture and cuts the cream)

Slow Roasted Plums

6 plums

butter

cinnamon

Simmer the plums in a little water, sugar and Framboise until they are soft.  Bash up with a fork or potato masher, so they are mostly puréed, but still have a bit of texture.   Allow to cool.  

Whip the double cream, add the Greek yoghurt and then the plums.  Taste and add more sugar if desired – it is easiest to add caster or icing sugar at this stage as it dissolves faster.   Divide into six glass dishes/wine glasses. 

To roast the plums, halve them and put them cut side up on a roasting dish, top with a little piece of butter and a dusting of cinnamon.  Heat the oven to 160 deg C and roast the plums until they are cooked and bubbling.  Dust with caster sugar while they are still hot, and allow to cool.

Assemble the pudding and decorate with a sprig of fresh mint.