Vanilla Plum Pots
- Preparation time: 40 minutes
- Chilling time: 3 hours
- Cooking time: about 20 minute
- 450 g (1 lb) plums
- 85 g (3 oz) golden caster/superfine sugar (⅓ cup)
- 1 vanilla pod, halved
- 2 strips of lemon peel
- 142 ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
- 150 g Greek yogurt (⅔ cup)
- 4 rounded tsp dark muscovado/soft dark brown sugar
- 14 g (½ oz) blanched almonds (12)
- You will need 4 glass dessert dishes for this recipe. Sundae glasses work really well.
- Wash and stone the plums. If they are small, leave them halved but if they are large, cut into quarters.
- Put them in a wide, shallow pan with the sugar, one half of the vanilla pod, strips of lemon peel and 1 tablespoon water. Then bring slowly to the boil, stirring occasionally until the sugar has dissolved.
- Now reduce the heat to a gentle simmer and continue cooking until the plums are soft but still keeping their shape, about 10–15 minutes. Set aside to cool.
- Meanwhile, put the cream in a small pan with the remaining half of vanilla pod. Heat until it just begins to simmer and then pour into a bowl and leave to cool. Cover and chill until needed.
- Next put the almonds in a small frying pan/skillet and, over a gentle heat, toast until they are just beginning to turn colour and smell nutty. Toss them frequently. Leave to cool and then chop.
- Once the plums are cool, discard the vanilla pod and lemon strips. Test for sweetness. Adding 2 teaspoons of caster/superfine sugar if they are still a little tart.
- Spoon the plums and their juice into the four glass dishes.
- Now remove the vanilla pod from the chilled cream and add the yogurt. Whisk gently until the mixture has softly thickened and holds its shape.
- Spoon the cream mixture over the plums and level the surface.
- Sprinkle 1 rounded teaspoon of the muscovado/soft dark brown sugar over the cream in each pot.
- Finally sprinkle over the chopped almonds.
- Cover and chill for 3 hours. (The sugar on the top will melt.)