SUGAR, SPICE & ALL THINGS NICE

Celebrate the flavours of autumn with sweet and juicy plums, in season until early October

PLUM JAM

Makes 500g/1lb 2oz (approximately 2 x 250g/9oz jars) Takes 2 hours

INGREDIENTS

• 700g/1½lb ripe plums

• 200g/7oz Bonraw Silverbirch sugar

• 3 tbsp fresh lemon juice

1. To make sure the peel is really clean, wash the plums thoroughly and soak them in baking soda and water for about 10 minutes. Rinse the plums under running water and cut into small chunks.

2. In a large bowl, mix the plums with the sugar and fresh lemon juice, then set aside and leave to marinate for about an hour.

3. Transfer the plums and mixture to a large heavy-based pan and cook over a gentle heat for about 40 minutes, continuing to stir, so the plums do not stick to the base of the pan. Scoop off any foam that gathers on the surface so the jam is bright red and not opaque.

4. To check the cooking, take a teaspoon of jam and pour it on a plate. Tilt it and if it doesn’t slip, then the jam will be ready. If not, cook it for a few more minutes.

5. When the jam is ready, pour

it still hot into sterilised jars and make sure to close them tightly. Then turn them upside down and wait for them to cool. This process will help close the lid completely. 6. To make sure that the preservation process has been successful, push the centre of the jam jar lid with your finger. If you hear noise or air coming out, it means the preservation process has not been successful. You can keep the jars closed for up to a year; if opened, consume the jam within 3 or 4 days.

PLUM & ALMOND SEMIFREDDO

Serves 5-6 Ready in 5 hours

‘Decorate with plum wedges, almond flakes and fresh mint to serve’

INGREDIENTS

• 350g/12oz ripe plums, plus extra to decorate

• 450ml/16fl oz whipping cream

• 4 tbsp of Bonraw Panela sugar

• 250g/9oz natural yoghurt

• 170g/5¾oz condensed milk

• 30g/1¼oz almond flakes, plus extra to decorate

• A handful of fresh mint leaves, to decorate

1. To ensure the plums are clean, wash thoroughly and soak them in baking soda and water for about 10 minutes.

2. After soaking, rinse the plums under running water and cut them into small chunks.

3. Whip the cream with 2 tbsp of the sugar and separately mix the yoghurt with the condensed milk. Then add the whipped cream to the yoghurt and condensed milk mixture, mixing from bottom to top. Pour into an airtight container and place in the freezer for about 40 minutes.

4. Meanwhile, add about 225g/8oz of the chopped plums and 2 tbsp of sugar to a saucepan. Heat over a low heat for about 10 minutes, stirring constantly, until you get a soft compote. Let the compote cool in the fridge for about 10 minutes – it should not be hot. Then add the rest of the plums and the almond flakes to the compote.

5. In the meantime, the cream mixture will have thickened slightly, not into ice cream, but spoonable rather than liquid.

6. Line a 900g/2lb loaf tin with clingfilm, allowing enough so that it overhangs the edges. Place a layer of cream mixture in the tin, then evenly add a few spoonfuls of cold compote. Add another layer of cream mixture and the tablespoons of plums and almond compote and continue in this way until all ingredients are used up.

7. Place in the freezer for at least 4 hours until set. When ready to serve, turn out onto a serving dish, remove the clingfilm and decorate with plum wedges, almond flakes and fresh mint.