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Recipe: Roasted plum syllabub with pistachios and crushed amaretti
Easy
60 minutes
Fruity
4 Servings, Cooks: CircoTherm 180C 13-15 minutes. Prep:20 mins
Ingredients
Roasted plums:
- 8 plums, de-stoned and chopped in 1cm chunks
- 2 tbsp unsalted butter, melted
- 2 tbsp light brown sugar
Syllabub:
- 300ml double cream
- 75g caster sugar
- 4 tbsp white wine
To serve:
- 25g pistachios, roughly chopped
- 4 amaretti biscuits, crushed
Allergens are marked in bold
Step 1
Preheat the oven to CircoTherm 180C. Line a baking tray with baking parchment. Place the chopped plums on the baking tray and drizzle over the butter. Sprinkle the sugar on top.
Step 2
Place in the oven to roast for 13-15 minutes, until softened and starting to release juice. Remove from the oven and allow to cool to room temperature.
Step 3
Whisk the cream and sugar together until soft peaks form. Stir in the white wine.
Step 4
Divide half of the roasted plums between 4 serving glasses. Spoon or pipe over half of the syllabub. Repeat with the remaining plums and syllabub. Sprinkle on the pistachios and amaretti and serve.
We suggest: NEFF CircoTherm®
NEFF CircoTherm® - cook a three course meal at once with no intermingling of flavours
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