In season from August to October, plums are one of the tastiest treats of the autumn season. Traditional methods for cooking plums include roasting, stewing and poaching but cooking sous vide is a great alternative. This innovative technique cooks the fruit slowly at a very low temperature, which guarantees a beautifully soft result, even when the plums are hard and underipe. You can use this recipe with any variety of plum – and there are many from which to choose!
- 4 plums
- 50g caster sugar
- Preheat the water bath to a temperature of 75⁰C.
- Halve and destone the plums.
- Arrange the halves in a single layer inside a vacuum bag. Scatter the sugar over the fruit and vacuum the bag to seal.
- Place the bag in the water bath and leave to cook for 15-20 minutes. The riper the plums, the less time they will need to cook.
- Carefully slide the plums out of the vacuum bag and leave to dry on kitchen paper.
Add a gentle warmth to the flavour of the plums by mixing a small amount of spice with the sugar; cloves or star anise would work particularly well.
Replacing the caster sugar with brown or molasses sugar will give a richer, caramel-like sweetness.
For a simple dessert or a delicious sweet snack, serve the plums with a scoop of vanilla ice cream. Alternatively, try making Andrew Mackenzie’s sophisticated Mirabella soufflé with poached plums. Inspired by the flavours of the festive period, Gary Jones uses plums and other seasonal ingredients to make Mulled winter fruits with cinnamon ice cream.
Recipe courtesy of www.greatbritishchefs.com