Ingrédients
- White sugar
- Juice of one orange
- 150ml brandy
- Punnet of plums, quartered
- Zest of the orange
- 1 cinnamon stick, a few cloves and a few cardamom pods tied in muslin
- Handful of figs, chopped
- 1 pouch of Merchant Gourmet Whole Chestnuts, chopped
- Vegan double cream
- 1 tsp ground cinnamon
- Ginger nut biscuits (vegan)
Méthode
- Sprinkle sugar over the base of a clean saucepan with a splash of water then heat to a light caramel (be careful it doesn’t burn!). Then add orange juice and brandy and heat through - if any lumps form, whisk them out over the heat.
- Add the plums, orange zest and spice bag and cook down until the plums start to soften. Add the chopped figs and chestnuts to heat through and coat in syrup.
- Take off the heat to cool slightly and remove the spice bag.
- Whip the vegan cream and flavour with a touch of cinnamon or use a simple plant-based yogurt.
- In a glass, add a large layer of the stewed fruit and top with a layer of cream or yogurt and then crumble over the ginger nut biscuits.
- These can be made in advance (without the biscuits) and topped on serving.
