Pimms and Star Anise Stewed Fruits with Amaretti Biscuits

Pimms and Star Anise Stewed Fruits with Amaretti Biscuits

Pimms and Star Anise Stewed Fruits with Amaretti Biscuits

Plums and cherries stewed in Pimms with an amaretti crumble: blogger Ishay Govender, author of this fruit dessert recipe, calls it a deconstructed fruit pudding

31 March, 2012
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Type of dish

Cuisine

Season & Occasion

serves for

2

total time

0 HR 20 MIN

ingredients

plums
4, halved, stones removed (if hard to do, remove gently after poaching)
cherries
10-12 (stoned, if you prefer)
Pimms
200 ml
Castor sugar
65 g
Star anise
2
Amaretti
As needed

Preparation

In a small pot on medium-high heat add Pimms and the star anise.

Add plums cut side down and the stoned cherries.

Add sugar and stir gently to dissolve.

Allow to boil and syrup to thicken, around 5-6 minutes.

Plums should soften but still hold their shape.

Remove from stove and allow to cool thoroughly.

In a tall sundae glass or a serving bowl, crumble one amaretti and sprinkle at the bottom.

Spoon some syrup over, followed by fruit (use stewed fruit and fresh cherries).

Add a layer of cream and repeat, finishing with crumbled amaretti.

Serve immediately.
Tip: Substitute the Pimms with gin or a berry or red grape juice if you prefer.

Ishay Govender-Ypma

Ishay Govender-Ypma

Ishay Govender-Ypma is an award-winning freelance food, culture and travel journalist and cookbook author, whose stories delve into the human interest, grit

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