September 11, 2016 by dgarnett2013
Baked plums in sloe gin: Simple by Diana Henry
Note: you can use damsons or pears instead of plums.
- 12 plums, halved and pitted
- 100ml sloe gin, plus 1½ tabs to serve
- juice of 1 orange, plus 2 broad strips of orange zest
- 5 juniper berries, crushed
- 50g soft light brown sugar
Preheat the oven to 200℃.
Put the plums into a roasting tin in which they can lie snugly in a single layer, cut sides up.
Mix the gin and orange juice and pour it over the fruit.
Tuck the orange zest and juniper berries in under the fruit. Sprinkle with the sugar and bake for 20 mins, or until tender. IT MAY TAKE LESS TIME IF PLUMS ARE RIPE.
Using a slotted spoon, lift the plums out of the roasting tin and into a serving dish to cool (don’t pile them on top of each other, otherwise they continue to cook and can get too soft).
Put the roasting tin over a high heat and bring the juices to the boil. Cook until they’re reduced and slightly syrupy looking. Be carefully though: if you’ve used a tin where there’s quite a lot of room around the fruit, the juices will have evaporated more and may already be thick enough. They will thicken more as they cool.
Chill, then pour over the plums with the extra sloe gin, just to boost the booziness.
Eaten for pudding when JD and Michael came for lunch.