Stewed plums with saffron creme anglaise

Serves 6 For the stewed plums, you will need:

350ml water 350g caster sugar or granulated sugar 1 vanilla pod, split down the centre 9 ripe plums, split in half and stones removed

For the saffron creme anglaise, you will need:

500ml milk 1 pinch of saffron 5 egg yolks 100g caster sugar

1

To make the stewed plums, put a saucepan over a medium heat, and add the water, the caster sugar or the granulated sugar, whichever you’re using, and the split vanilla pod. Bring to the boil, and boil for two minutes. Put the halved stoned plums into the hot syrup. Bring it back up to the boil, and cook over a medium heat for 15-20 minutes, until the plums have completely softened. Take the pan off the heat and allow the contents to cool slightly. These stewed plums will sit perfectly in the fridge for a couple of weeks. Reheat to serve, if you wish.

2

To make the saffron creme anglaise, pour the milk into a large saucepan and add the saffron. Place the saucepan on a medium-low heat and slowly bring the milk to the boil. Meanwhile, beat the egg yolks and the caster sugar together in a large bowl until the mixture is pale and thick. Gradually whisk the hot milk into the beaten eggs and sugar mixture, then pour the combined creme anglaise mixture back into the saucepan.

3

Return the saucepan with the creme anglaise to a low heat and cook it very gently for 5-8 minutes, stirring all the time, until the creme anglaise thickens slightly (it should just coat the back of the spoon). Pour the creme anglaise into a warm jug to serve. If you are reheating it, do it very gently on a low heat so that the eggs don’t scramble.