Butterscotch cinnamon plums with limoncello custard

Butterscotch fruit with limoncello is as about as easy and as delicious as end of summer desserts get.

Unfortunately this recipe has a sad origin story. Last night, I was home alone. I was dying to try out one of my nonna’s plum cakes for the blog, so I whipped up the batter. The free range eggs gave it this gorgeous yellow hue and the entire kitchen smelt like cinnamon and oranges. Just before putting the cake in the oven, I scattered over a few disks of the last sweet plums and patted myself on the back. I was so sure it was going to be an amazing cake.

An hour later, I took the cake out the oven, left it to cool and prepared myself for deliciousness. Instead I was greeted by a gummy, dense, inedible lump of uncooked battercongealed into the shape of a tea cake.

With the last of the plums and my metaphorical tears, I whipped this up instead.

Skip to the recipe

I am a firm believer that greatness can come from the brink of disaster and I have to say I was really digging this butterscotch fruit recipe. It has all the things I was craving – a rich plum sauce, gooey custard and baked fruit, but without the calories of a cake. Not to mention, my all time favourite ingredient: limoncello. I have the recipe for this classic Italian liquor, which I’ll be sharing later in the week, but in the meantime, you can use a good store bought bottle or whatever liquor you have in the fridge.

Like all good end-of-summer recipes, this doesn’t have to be prepared with plums. You can use peaches, apples or even pears. And if you’re really keen, you can even make the limoncello from scratch! Here’s my easy homemade limoncello recipe

BUTTERSCOTCH PLUMS WITH LIMONCELLO CUSTARD

INGREDIENTS

100ml milk
200ml double cream
50g sugar
1 egg yolk
1 teaspoon vanilla extract
3 tablespoons limoncello
50g unsalted butter
100g brown sugar
1 cinnamon stick
1 star anise
4 plums, destoned and halved

 

METHOD

Start by preparing your custard. Heat the milk and cream in a small saucepan over a low heat until just boiling. Remove and set aside.

Whisk your egg yolk and sugar in a separate bowl and slowly whisk in the hot cream mixture. Return to the saucepan and heat over low until thickened (about 8 minutes).

Leave to cool, then stir in your limoncello.

To make your butterscotch. Melt your sugar in a saucepan over medium heat with 3 tablespoons of water, the cinnamon stick and star anise. When it starts to caramelise, remove from the heat and stir in your butter. Return to the heat and add your plums. Cook until the plums are soft and caramelized.

Serve with plenty of custard

You may also like:

Leave a Reply

Your email address will not be published. Required fields are marked *