Flambéed Plums, Warm Madeira, Vanilla Crème Fraiche
A delicious and indulgent dessert.
Ingredients
- flambéed plums:
- 4 plums
- 50 g butter
- 50 g brown sugar
- 1 measure grand manier
- orange reduction:
- 250 ml orange juice
- 2 tblsp sugar
- 0.50 vanilla pod
- garnish:
- sprigs of mint
- 250 g crème fraiche
- 0.50 vanilla pod
- 4 thick cut slices madeira cake
Method
- Cut the plums into quarters and take out the stones.
- Heat the pan with the butter and then add in the plums and toss around for a couple of minutes until they are glazed. Scatter in the sugar and cook for 3-4 minutes. Just before serving add in a splash of Grand Manier and allow that to flame up. Be very careful not to get burned.
- Place the orange juice, sugar and vanilla pod into a small saucepan and boil continuously for 5-6 minutes until it has reduced to a thick syrup.
- In a separate bowl mix the crème fraiche with the vanilla seeds and store in the fridge until required.
- Heat a large pan with a little butter and place the Madeira cake into the pan and cook on both sides until golden brown. If you are doing a lot of these or if you would prefer not to stand over a pan you could place the cake onto a flat baking tray with the butter and bake until golden brown instead.
- Serve the cake in a large bowl with the flambéed plums on top. Drizzle with the orange syrup and top with a quenelle of crème fraiche and a sprig of fresh mint.
