Delight your dinner party with this simple yet impressive dessert. Baking plums in muscovado sugar and our White Condimento di Modena adds complexity to their natural sweetness. A little decadent, but very straightforward to make, it’s a great choice when you’ve got guests over.
8 plums (ripe if possible)
2 tbsp White Condimento of Modena
50g light brown muscovado sugar or soft light brown sugar, plus extra if plums are very sharp
50g ground almonds
Mascarpone, to serve
Heat the oven to 220C. Arrange the plums cut-side-up in a baking dish in which they fit in a single layer. Drizzle with the Vinegar then the sugar and almonds.
Bake for 12-15 minutes or until the plums are softened and juices have escaped, and the almonds are golden brown (if the plums aren’t very ripe you might need to add a couple of tablespoons of water along with the vinegar and cook for an extra 5 minutes).
Serve warm or cold. Top with a generous spoonful of mascarpone and spoon over some of the juices from the baking dish.