Ingredients

Method

For the poached plums:
• 3 cups water
• 300 g sugar
• 2 cinnamon sticks
• 1 t fresh nutmeg, grated
• 2 star anise
• 1 vanilla pod, seeded
• 6 ripe plums, washed
For the whipped crème fraîche:
• 1 cup crème fraîche
• 3 T caster sugar
• 1 vanilla pod, seeded

Method

Ingredients

1. To make the poached plums, combine the water, sugar, cinnamon, nutmeg, star anise and vanilla seeds.
2. Bring to a boil, reduce the heat and add the plums, making sure they’re fully submerged in the liquid. Poach for 15 minutes – they shouldn’t be too soft, and hold their shape.
3. To make the whipped crème fraîche, combine the crème fraîche, caster sugar and vanilla seeds. Whip until light and fluffy using an electric beater.
4. Remove the plums from the poaching liquid, increase the heat and reduce the liquid until syrupy.
5. To serve, plate the plums and syrup, then pipe the whipped crème fraîche onto the plate.

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