“It wasn’t a bad year for plums and we had quite a few on our espaliered tree in the garden, after having none for two years. They were all eaten by us at home and many happy guests at Cafe St Honoré so these are from Phantassie Organic in East Lothian. I made a caramel ice cream but a good shop-bought honeycomb or vanilla would be fine.”

Serves 2
Prep time: 30 minutes; cooking time: 30 minutes

INGREDIENTS

5 good plums if they are still around, I got mine from Phantassie Organic in East Lothian
1/2 tablespoon rapeseed oil
1 tablespoon light brown sugar
A splash of water
1 teaspoon mixed spice
100g flaked almonds and hazelnuts, lightly toasted
100g caster sugar
Ice cream of your choice, I have used caramel

METHOD

Pre-heat the oven to 200°C / Gas Mark 6

Firstly, to make the praline add the caster sugar to a clean pan and bring gently to a medium heat. Do not leave this alone as it will burn very quickly. Whilst carefully controlling the heat, melt the sugar until it becomes caramel in colour. Do not taste this as it will burn you. This should take about 4 to 5 minutes. As soon as it turns golden brown, add the toasted nuts and combine carefully whilst still on the heat. Once combined, scrape the mixture onto a non-stick mat or an oiled surface so it won’t stick. Allow it to cool for an hour or two then blitz in a food processor to smash it up a bit, don’t overdo it. Set to one side.

Next, give the plums a good wash, cut them in half and remove the stones. Heat the oil in a clean non-stick frying pan for a minute or two until quite hot. Add the plums carefully, cut-side down to get a bit of colour on them, then turn them over after a minute. Sprinkle the mixed spice and light brown sugar over each plum, and a splash of water.

Roast in the oven for 5 to 7 minutes and remove to cool slightly, these should be served just warm.

To serve, arrange the plums on plates and top with a scoop of ice cream and a scattering of praline for texture. Drizzle over any sauce left in the pan from the plums. Eat at once.