Roast plum with plum butter sauce, hazelnuts and vanilla ice cream

The RecipesDessert

The Castle at Taunton, Somerset

1 vanilla pod
550ml double cream
75g sugar
2 large egg yolks

2 plums
100g butter, plus one knob
50ml plum liqueur

50g whole hazelnuts, toasted
1 diced plum
Plum purée for garnish (optional)

www.the-castle-hotel.com

Serves 4

This, for me, is one of the most beautiful autumnal dishes. It’s hearty, full of flavour and everything you want to finish off a meal on a chilly night. Apart from the ice cream, this is a 10 minute dish and something anyone can knock up in the kitchen. If you can’t get plums then replace with apples and use cider or cider brandy. This recipe can stretch into summer by using peaches and most stone fruits. So, experiment and play with it.

For the ice cream, scrape one vanilla pod into 500ml of the cream and bring to the boil, then set aside. Cream together the yolks and sugar, then slowly whisk in the vanilla cream mixture. We usually leave this refrigerated overnight to allow the vanilla to infuse. Reheat the mixture to 78°C and pour through a fine sieve. Allow to cool, then freeze until set in a suitable container.

Cut the plums in half, remove the stones, and roast in a pan with 100g of butter, being careful not to burn the butter. When happy with the colour keep warm in the oven at 120°C.

Prepare the plum butter sauce by add the plum liqueur to the cooking pan butter and gently simmering until reduced by ¾. Whisk in the remaining 50ml of cream, then whisk in a further knob of butter to emulsify.

Serve the plums warm with ice cream and sauce. Garnish with toasted whole hazelnuts, diced plum and plum purée (optional).