Port Stewed Plums with Mascarpone Cream and Oaty Crumble

It seems as if September has come around all too quickly this year. In London, the balmy evenings of August have suddenly turned cooler with a decidedly autumnal nip in the air. Although I am sad to say goodbye to the summer months, with the onset of cooler weather comes the bounty of September produce: delicious hazelnuts, juicy plums and damsons and earthy beetroot. Inkeeping with this autumnal pallette, I have made a some tasty port stewed plums with mascarpone cream and oaty hazelnut crumble.

This recipe is also inspired by port, as I’ve been stepping outside of my comfort zone to include Porto’s native drink in my cooking recently. I’ve been tasked by Monarch airlines to create this recipe, inspired by the town of Porto, so perhaps the inclusion of port in this recipe can bring back some of that August sunshine into my kitchen!

To whisk yourself away on a sun drenched and affordable end-of-the-summer holiday, click the link: http://www.monarch.co.uk/flights/portugal/porto

Ingredients (serves 4)

200g plums, destoned and cut into cubes

25g caster sugar

150ml water

50ml port

50g oats

25g demarera sugar

15g hazelnuts, chopped

1 tbsp vegetable oil

equal parts mascarpone and double cream



Preheat the oven to 200 degrees. Put a large pan on a low heat and simmer the port, water and sugar until the sugar dissolves and the mixture is bubbling. Then add the plums and stew for 15-20 minutes until the fruit starts to break down, stirring occasionally. Set aside.

Mix together the oats, vegetable oil, hazelnuts and sugar. Put on a lined baking tray and place in the oven for about 10-15 minutes, tossing half way through, until the oats are golden brown.

Using a hand mixer, whip together the mascarpone and double cream until thick and smooth. I haven’t specified the amount of cream or mascarpone, as it really depends on who you are cooking for! I would go for around a tablespoon of mixture per person- but if you love cream, feel free to ignore my recommendation!

Layer up the dessert by putting the cream in the bottom of the bowl, then the plums, and top with the oaty crumble. And there you have it- tasty, port stewed plums with mascarpone and oaty hazelnut crumble!

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