Plum & Ginger Fool
Ingredients
6
500g/18oz Plums (stoned & chopped)
500g/18oz Figs (chopped)
125g/4oz Caster sugar
1 Piece stem ginger (finely chopped)
2 Lemons (juice only)
150g/5oz Ready-made custard
500g/18oz Crème fraiche
Amaretti biscuits (to serve)
6
Method
- Place the plums, figs and sugar into a saucepan with the ginger and lemon juice. Bring to the boil, and to simmer for about 15 minutes.
- Drain the fruit (saving the syrup) and purée until smooth.
- Reheat the syrup and cook until it has reduced by half.
- Stir the syrup into the fruit purée.
- Combine the crème fraiche with the custard in a bowl, fold in the purée and mix well.
- Divide the mixture into dessert bowls, cover and chill if not needed immediately.
- Serve with Amaretti biscuits.
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