- NORMALLY THESE PLUMS ARE COOKED WHEN REQUIRED
- HOWEVER
- IF PRESSED FOR TIME ie LUNCH SERVICE COOK A FEW OFF IN ADVANCE.
- RECIPE
- 20 x 4-cm WIDE RED OR BLACK PLUMS
- 200g CLARIFIED BUTTER
- SEA SALT & MILLED BLACK PEPPER
- 3 tablespoons CASTOR SUGAR
Roast Plums
Ingredients
Method
FIRST USE A VERY SHARP KNIFE TO MAKE 8 SMALL SLICES THROUGH THE TOP OF
EACH PLUM - IN ONE DIRECTION ONLY
PLACE ONTO A SHEET AND BRSH EACH WITH CLARIED BUTTER, SEASON WITH SALT AND
MILLED PEPPER AND A LIGHT SPRINKLE OF CASTOR SUGAR, COVER AND REFRIGERATE FOR
1-2 DAYS MAXIMUM.
TO COOK, PLACE A SMALL PIECE OF BUTTERED GREASEPROOF ONTO A SMALL TRAY - BAKE
EACH PLUM IN A HOT OVEN FOR 10-12 MINUTES. REGLAZE ONCE OR TWICE DURING THIS
PROCESS WITH JUICES FROM THE PLUM.
THE SKIN SHOULD CRACK AND BREAK IN AN ATTRACTIVE MANNER, THE PLUM MUST ASLO
BE COOKED THROUGH SO THAT THE ACIDS TURN TO SUGARS AND TASTE MUCH BETTER WHEN
EATEN.
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