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Pershore Plums
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1980
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 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