Roast Plums with No-Churn Plum Ice Cream
Photography Sarah Tuck.
To make this for your Valentine, just use 2–4 plums and a tablespoon of almonds and serve with a generous scoop of ice cream.
Serves: 6
INGREDIENTS
850 grams tin black doris plums (I used Watties)
200ml cream
395 grams tin sweetened condensed milk
6 ripe plums
1½ teaspoons butter
1½ teaspoons caster sugar
¼ cup lightly toasted flaked almonds
METHOD
Drain the tinned plums reserving the syrup. Remove the stones and any bigger bits of skin from the plums and mash well with a fork. Whip the cream to soft peaks in a large bowl. Add the sweetened condensed milk and beat until thick and smooth. Add the mashed plums and whisk to combine.
Pour into a 1 and a ½-litre capacity container and freeze for at least 6 hours. Put the reserved syrup in a saucepan and simmer for 10 minutes. Cool and reserve the syrup to pour on top of the dessert.
Preheat the oven to 180˚C and line an oven tray with baking paper. Halve the ripe plums, remove the stones and place close together, cut side up on the tray. Divide the butter between the centre of the plums and sprinkle with sugar. Roast for 15 minutes.
Serve the plums with black doris ice cream, almonds and a drizzle of syrup.
Stuck in the Kitchen
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen. To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.