Autumn is well and truly here. We have passed the equinox and there is a crispness to the air. Even when the sun is shining, cross to the shady side of the street and you are reminded of the season you are in.
It’s the transition though, that I find hardest. The end of summer feels like a death. The winds pick up and buffet you from long, light filled days to a cooler promise of life about to turn inwards.
This was my transition recipe. A pillow of cool, summer cream, to lay gently spiced poached plums that call to autumn. It’s a shot of comfort and a memory of the season just gone.
6 plums, cut in half
3 tbsp golden sugar
2 tbsp pomegranate molasses
1 cinnamon stick
1 star anise
1 small, thumb sized piece of ginger, smashed
500ml whipping cream
Toasted nuts to serve (hazelnuts, walnuts)
Place the sugar and water in a pan and bring to the boil, dissolving the sugar. Lower the heat and add the plums, ginger, star anise, cinnamon and pomegranate molasses.
Gently simmer until the fruit is soft but doesn’t disintegrate.
Remove the plums and place on a plate. Continue to cook the syrup until it has reduced by about two thirds.
In a bowl, whip the cream until it becomes soft peaks.
Assemble the dessert. Spoon a couple of tablespoons of cream into each bowl and place the plums on top. Drizzle with the poaching syrup and sprinkle with toasted nuts.