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.

Ingredients

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

Ingredients

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

1

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.

2

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).

3

Serve warm or cold. Top with a generous spoonful of mascarpone and spoon over some of the juices from the baking dish.

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