Easter celebration

Ah Easter - a time to indulge with chocolate in all its glorious forms. We celebrated this festive day with a delicious lemon roast leg of lamb with lemon potatoes. We had overindulged in chocolate during the day so decided it was better to go with a fruit dessert.

Mum had been to a cooking demonstration recently where a great Irish chef, Neven Maguire, had made these delicious poached plums. The aroma through-out the apartment while they were poaching was divine. We made them the day before which apparently allows the liquid to become a bit more syrupy. They can be served hot or cold. I voted for hot and Mum voted for cold so we compromised and had them slightly warm. The dollop of vanilla ice cream was the perfect accompaniment.

Poached Plums

1 lb plums, halved and stoned
3oz caster sugar
½ vanilla pod, seeds only
1 tsp grated fresh ginger
¼ pint red wine
¼ pint water
1 Cinnamon stick

Place the wine, water, sugar, cinnamon and vanilla seeds in a large pan. Bring to the boil and reduce until only ½ remains. Add ginger and plums. Return to the boil. Simmer for 10 mins, stirring occasionally (trying not to mash the plums) until they are soft.

The cooking time will depend on the ripeness of the plums; they should be soft but hold their shape. Remove from the heat and leave to cool in the juices.

The plums keep very well in the fridge in a sealed container.



Is it my imagination or do these little chocolate fellas look evil to you? The only thing for it is to eat them!!!