Peppered Plums With Almond Ice Food

PEPPERED PLUMS WITH ALMOND ICE

Steps:

• To make the almond ice, put the milk in a pan with the ground almonds and sugar and bring to the boil. Simmer for 2-3 mins, then pour into a bowl and cool. Strain through a fine sieve, squeezing every last drop of milk and flavour from the almonds with the back of a spoon. Whisk together the almond milk with the condensed milk, adding a few drops of almond extract to taste, if you like. Churn in an ice cream machine for 15-20 mins, then freeze. Can be made up to 2 weeks ahead.
• Put a serving bowl for the almond ice in the freezer. Arrange the plums on a deep baking tray, cut side up. Mix together the crushed peppercorns and demerara sugar and sprinkle over the plums. Can be done up to 2 hrs ahead.
• Drizzle the maple syrup on top. Put under a preheated grill for 6-10 mins until the plums are tender.
• Now finish it in style. While the plums are grilling, scoop out spoonfuls of the almond ice into the chilled bowl. return to the freezer until the plums are ready. Arrange the plums on a platter and pour over the syrup from the tray. Serve warm with almond ice and flaked almonds.

PLUM-ALMOND TARTLETS

Steps:

• Preheat oven to 400°F. Line rimmed baking sheet with parchment. Unfold pastry; cut into 4 squares. Set on sheet; pierce all over with fork. Sprinkle 1 tablespoon almond paste over each square, leaving 1/2-inch border. Place plum wedges atop pastry, leaving 1/2-inch border. Cut 1/2-inch slits around edges of tartlets. Brush edges with egg; sprinkle with raw sugar and almonds.
• Bring grated plums, jam, butter, sugar, and allspice to boil in small saucepan, stirring often. Brush 1/2 tablespoon plum sauce over plums on tartlets. Bake tartlets until golden, about 20 minutes. Serve with ice cream and remaining plum sauce.

DEEP DISH PLUM AND ALMOND PIE

Steps:

• Crust:
• If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes. Grind in a spice mill or mortar and pestle until fine. Combine the butter and sugar in a food processor until creamy. Add the egg, anise seed if using, vanilla and salt and pulse to combine. (This may look rough and curdy, but don't worry, it all comes back together.) Add about half of the flour and pulse quickly 3 to 4 times to incorporate. Scrape down the edges of the processor and add the remaining flour. Pulse just enough to make a coarse, crumbly dough. Press dough into the bottom and up the sides of a 9-inch spring form pan to form a thin, even layer (see photo), using waxed paper to smooth. Freeze crust while you prepare the filling.;
• Filling:
• Pulse 1 1/4 cup almonds in a food processor until very finely ground (take care not to over process the nuts or they can get oily). Transfer nuts to a bowl. In the same processor, combine the butter and sugar until smooth. Add the cinnamon and continue to pulse until evenly combined. Scrape down the sides of the bowl and pulse in the egg. Add the reserved almonds and pulse until just blended. Arrange the plums cut side down, over the crust. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining almonds and place in the freezer for 30 minutes. Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, 1 hour 15 minutes for a glass bottomed pan, or 1 hour 30 minutes for an aluminum pan. If the crust begins to over brown, cover the pie with foil during the last 15 minutes of cooking. When pie is done, turn off the oven and prop door open. Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely. Serve at room temperature with ice cream or lightly sweetened whipped cream.;
• Make ahead:
• - Pie can be assembled and frozen up to 2 weeks in advance. Bake frozen pie for about 1 1/2 hours. - Baked pie can be tightly wrapped and refrigerated for up to 2 days, or frozen for up to 2 weeks. Bring to room temperature before serving.

PLUM AND ALMOND PUDDING

Steps:

• Heat the oven to 350 degrees F.
• Toss the plums, cinnamon, lemon zest and brandy together in a bowl, then leave to macerate while you make the batter.
• Cream the butter and sugar with an electric mixer until pale and fluffy.
• Add the eggs one at a time, then tip in the flour and ground almonds.
• Mix until completely combined.
• Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle with the flaked almonds.
• Bake for 35 to 40 minutes until browned and cooked through.
• Test if the pudding is ready by inserting a skewer.
• If it comes out clean, the pudding is ready; if not, give the pudding a few more minutes.
• Remove from the oven and serve warm with whipped cream or vanilla ice cream.