Plums on Panetton

Plums on Panetton

Ingredients:

• 8 ripe Victoria plums
• 1 slice panetton, pandoro, brioche or good quality white bread
• 25 g muscovado sugar
• 1 tablespoon flaked almonds
• 25 g unsalted butter, softened
• 10 g caster sugar

Way to make it :
1. Cut a small slit in the side of each plum and extract the stone, trying to keep the plums whole. Pinch up some muscovado suar and put a clump into the middle of each plum where the stone was. Now gather up up a pinch of flaked almonds and plant them a little way into the sugar. once all the plums have been filled, leave them to one side.

2. Spread half the softened butter thickly over the slice of panetton, then sprinkle half the caster sugar over the top. Place the plums on top of panetton, almond-side upwards, then sprinkle over the remaining 5g of caster sugar and dot over the remaining butter, along with any muscovado sugar you might have left over.

3. Put the plums and panetton on to the buttered baking tray and bake in the hot oven f0r 25-30 minutes-the timing very much depends on how ripe the fruit is. When the plums have started to wilt a little, but are still holding their shape, remove from the oven.

4. Serve with double creame or mascarpone as you pleasure.