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Plums & Blackberries Poached in Cider
This recipe features blackberries and plums poached in Chaplin & Corks cider, served with hazelnuts and clotted cream. A simple, delicious post-dinner treat that’s ideal for long autumnal evenings.
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Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Course
Dessert
Cuisine
Global
Servings
4
Ingredients
2
500 ml
Chaplin & Corks Somerset Gold cider
200
grams
Honey
800
grams
Plums
approx. 2 per person
300
grams
Blackberries
100
grams
Hazelnuts
250
grams
Clotted cream
Instructions
Pour the cider into a large saucepan along with the sugar, and bring to the boil, stirring occasionally to dissolve the sugar
Wash and halve the plums, then add them to the cider, and reduce the heat to a very low simmer
Cook for 5 minutes
Add the blackberries, and simmer for a further 4 minutes, then turn off the heat, and allow the fruit to steep for 15 minutes
Meanwhile, heat a large dry frying pan, and add the hazelnuts
Toast for 6-7 minutes, shaking the pan frequently, until evenly golden brown
Remove the poached fruit from the cider with a slotted spoon, and set aside
Bring the cider back up to the boil, and boil rapidly for 30 minutes until reduced by half and syrupy
Serve the poached fruit with the mascarpone and toasted hazelnuts, and spoon over the syrup
Keyword
Blackberries, Plums