Name: Pershore Plums
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: ¾ cup (90 g) shelled walnuts; ¼ cup (60 g) blanched almonds; 1¼ cups (3 dl) double cream, whipped just to hold a peak; ½ teaspoon ground cinnamon; ¾ cup (180 g) castor sugar; 1½ lb (¾ kg) red plums (Victorias are very good); ½ teaspoon grated nutmeg; 1 tablespoon (15 g) butter; 1½ lb (¾ kg) yellow plums (true greengages or Coe’s Golden Drops are good)

Preparation info

Serves
6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This eighteenth-century recipe from a manor house in the Pershore district is referred to as a special summer treat. It is a celestial late summer dish, but the plums must be freestone varieties and ripe but firm.

Ingredients

1½ lb (¾ kg) red plums (Victorias are very good)
1½ lb (¾

Method

Halve the plums lengthways and remove the stones. Butter a very large, shallow dish (a baking tray lined with foil can be used but earthenware or oven glassware is better).

Lay out the plum halves in close rows, cut sides upwards, red at one end and yellow at the other.

Take pinches of nutmeg and cinnamon and sprinkle a very little on each half, and then sprinkle thickly with tw