Monday, 5 December 2016

Plums baked in cider

One of the recent issues of the Cook (The Guardian on Saturday) had a feature on cinnamon, saying that typically it is the star of the show, yet it also brings gentle warmth to the recipes. If you use a moderate amount, it makes the other ingredients shine and gives the depth of the flavour.

These days, when it's quite frosty outdoors (not the extent of the Russian winters, but still pretty cold), we crave hot desserts, preferably served with a good dollop of ice cream.
Late plums work very well in recipes, where you need to bake or roast them, sprinkled with sugar and spice.
And if you have some alcohol added to the recipe, it's even better.
As I have mentioned already in another recipe post, there were two bottles of The Good Cider in berry flavours in the latest Degustabox. On their own, I found them a bit too sweet.
In this simple recipe I used The Good Cider Strawberry cider, but any sweet cider would work well, or even sherry.

Plums baked in cider
400g red plums
100ml strawberry cider
2tbsp caster sugar
1tsp ground cinnamon

Halve the plums and remove the stones. Place all the plums in a deep ceramic dish, pour the cider around them. Sprinkle the sugar and cinnamon. Place the dish in the oven preheated to 180C. Bake for half an hour.

Serve hot, with cream or ice  cream.

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