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You are here: Home / Thermomix / Plum Syrup

Plum Syrup

10/05/2018 by Gina 1 Comment

I am one of those people that loves “extras” to main dishes … whether that be a sauce, seasoning, herbs, spreads, whatever.  So when I came across Dani Valent’s fabulous recipe for her Plum Syrup Cake (see here) I had to make it.  (NB:  this is one cake that the almonds can’t be substituted with sunflower seeds to make it nut free … I tried that and found the almonds give a much more delicious flavour).

Plums are very much in season right now, so last week I couldn’t resist making Dani’s cake … again!

This time however I had my mum’s words in my head:  “Gina, use dark brown sugar when cooking dark fruit like plums and rhubarb” … so last weekend when I had guests for dinner, I wanted a really easy dessert to offer them.  I imagined a dessert glass with a layer of roasted plums on the base, topped with a layer of lemon curd, followed by a good drizzle of plum syrup, and finally a decent layer of a toasted nut crumble … and it was delicious!  Everything was done ahead and all I had to do what put it together before serving … along with a side serve of vanilla bean ice-cream for good measure (love ice-cream!).

I have changed Dani’s recipe slightly … using more lemon juice (for more bite), dark mascovado sugar (for more sweetness), along with 2 tsps of vanilla bean paste (which I love in any dessert), and a tsp of sea salt flakes.  The recipe makes 600g and it is fantastic served over your brekkie bowl of yoghurt / granola / or porridge, with ice-cream for a quick dessert, drizzled over any toasted fruit bread, or any vanilla flavoured cake.

If you are interested in replicating the dessert, here are the links:

Roasted plums … see here … follow exactly the same process replacing the berries with the same weight of small dark plums, washed, pipped and cut into 1/8th’s

Lemon curd … see here

Creamy Traditional Ice-cream … see here

And for the crumble, make any crumble that you like but pre-bake it in the oven on a lined baking tray … 150 degrees fan forced, turning it over after 10 minutes, then every 5 minutes until it is nicely golden (depending on how much butter you have in your recipe it may take a little more than 30 minutes, but keep turning it over until golden … I allowed a small bit to cool, then tested it for crunch before I considered it “done) … allow to cool completely then put into the fridge in a sealed container until ready to use … if your crumble doesn’t have nuts in it, consider adding some chopped nuts (almonds / walnuts / or pecans) to the mix before baking to add that extra “umph”.  Make more than you need and use the leftovers the following week sprinkled over ice-cream and served with the plum syrup … you won’t be worry!

And if you haven’t had the time to look properly at Dani’s website then do yourself a favour and take a peek … link is on the main recipe for the plum cake.

Placing a plate on the ™ to weight the plums …
… which are pipped and cut into quarters
All the ingredients are in the ™ bowl …
… and it is cooked for 5 minutes without the MC on
Mix is then blended for a total of 45 seconds …
… and you end up with this gorgeous delicious syrup
When the syrup is cold is becomes thicker so that you can spread it on a plate …
… drizzle is over a toasted fruit loaf …
… pour it over a bowl of yoghurt and granola …
… or serve it with Dani’s gorgeous almond and plum cake

Plum Syrup
 
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Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
... which are pipped and cut into quarters
Author: Gina @ The Passionate Pantry
Serves: 600g
Ingredients
  • 500g dark plums, pitted weight, cut into ¼'s
  • 60g fresh lemon juice
  • 50g dark muskovado sugar
  • 2 tsp vanilla bean paste
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
Instructions
  1. Place a plate onto your ™ bowl
  2. As you pip and cut the plums into ¼'s place them onto the plate until you get your 500g
  3. Add the rest of the ingredients
  4. Cook 5 minutes / 100 / speed 1 / MC off
  5. Place MC into position
  6. Blend 45 seconds / speed 9, scrape mix around, and continue for another 5 seconds / speed 9
  7. Pour mix into a container, leave uncovered and allow to cool completely
  8. Cover and store in the fridge until needed
  9. Keeps for at least a week in the fridge
3.5.3208

 

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Filed Under: Breakfast, Dairy Free, Dessert, Fruit, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Recipes, Sauces / Condiments, Special Diets, Thermomix, Vegan, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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