These plums, baked until just soft and still holding their shape, benefit from being served with something crunchy, so I have made wafers from prunes, which are great at sticking things together. The salted coconut cream gives you something to dip them into. Putting the tin of coconut cream in the fridge overnight helps it firm up and separate so you can scoop the yummy thick part off the top. Adding a bit of salt gives an interesting hint of savoury, and a quick whisk makes it smoother. Another way to thicken it up is leaving it in the freezer for an hour or two. If you can’t find nice plums this would also work well with golden queen peaches or nectarines.
Ingredients
| 5 | Plums (Main) |
| 2 Tbsp | Maple syrup |
| 2 tsp | Vanilla essence |
| ¼ cup | Pitted prunes, approx 6 |
| ½ cup | Coconut |
| 2 Tbsp | Cashew nuts |
| 1 Tbsp | Dark muscovado sugar |
| 1 Tbsp | Orange marmalade |
| ½ cup | Coconut cream, skimmed (Main) |
| ¼ tsp | Salt |
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Directions
- Heat the oven to 170C. Cut the plums in half and remove the stones. Place in an oven dish and drizzle with maple syrup and vanilla essence mixed together. Bake for 20-30 minutes until softened but still keeping their shape.
- For the wafer, place prunes, coconut, cashes, sugar and marmalade in a food processor and run for about 1 minute until it starts to clump together. Roll out thinly between two sheets of baking paper and bake at 160C fan-baked for 8-12 minutes until lightly browned. Allow to cool for a few minutes then cut into shards while still warm.
- Using a whisk, mix the coconut cream and salt to beat together and smooth out any lumps.
- Serve the plums in bowls topped with a spoonful of coconut cream and some wafers.
