8 plums
1 tbsp of muscavado sugar
100g blanched almonds
75g butter
200ml double cream
Splash of Amaretto


South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa

MethodFirstly heat the oven up to 200C. Then half and de-stone the plums, and lay into a baking dish. Sprinkle with the sugar and almonds, then dot the butter randomly across too. All that needs to be done then is to roast the plums for 40 minutes until brown and bubbling. While waiting for the plums, whip the cream into soft peaks and then mix in the liqueur. Then all you need to do is serve the hot plums with a dollop of the cream and some shop bought ameretti biscuits on the side for the easiest dessert around!

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