Name: White bonnets
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: vanilla pod; 150 ml (¼ pint) whipping cream; 50 g (2 oz) brown sugar; 450 g (1 lb) damsons or purple plums; 150 ml (¼ pint) red wine

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This is fruit cooked in wine and served in glasses with whipped cream ‘bonnets’ on the top.

Ingredients

450 g (1 lb) damsons or purple plums
150 ml (¼

Method

Stone the fruit. Crack half a dozen of the stones and put the kernels into a pan with the red wine, sugar and vanilla pod. Cook gently for 20 minutes, then put in the stoned fruit and poach it gently until it is just tender, about 15 minutes.

Let it cool, and meanwhile whip the cream to a soft snow. Spoon the fruit into glasses and pile a snowy bonnet of whipped cream on top.