Flambéed Plums, Warm Madeira, Vanilla Crème Fraiche

A delicious and indulgent dessert.


  • 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


  1. Cut the plums into quarters and take out the stones.
  2. 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.
  3. 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.
  4. In a separate bowl mix the crème fraiche with the vanilla seeds and store in the fridge until required.
  5. 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.
  6. 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.


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