Recipe with Drapers Hotel - Baked plums in Madeira syrup with toasted flaked almonds

Baked plums in Madeira syrup with toasted flaked almonds

Roger and Karen Thake took over at Drapers Hotel in July of this year, with Roger working front of house and Karen on the stoves. Previously the couple had been responsible for all catering and bar operations at Braintree Golf Club and together they have more than 50 years of experience in the hospitality industry. Now they hope to work their magic on Drapers Hotel over the years to come.

Ingredients2lb of plums6fl oz of Madeira4 clementines2oz of caster sugar100g of flaked almondsMint for decorationReal dairy ice-cream Icing sugar for decoration

MethodHeat the oven to 200c or gas mark 6. In a saucepan, put the sugar, zest from one clementine and the juice of all four clementine’s and � pint of water. Slowly bring to the boil then simmer for approximately 5 minutes. Stir in the Madeira and remove from the heat.Half and stone the plums and layer in a roasting tin, stone side up. Drizzle with the Madeira syrup and place in the oven for 10-12 minutes until just soft.On a baking tray, place the flaked almonds and toast for 2-3 minutes, turning them half way. Using a slotted spoon, lift out the plums and place them onto a serving plate.Place the roasting tin on the hob (or alternatively place the liquid in a saucepan), bring to the boil and then simmer until a light syrup consistency, approximately 8 minutes.Pour the syrup over the plums and decorate with the flaked almonds, a sprig of mint and dust with icing sugar. Serve with a generous scoop of real dairy ice cream.

Get the tasteDrapers HotelHigh StreetEarls ColneCO6 2PB01787 223353