Roasted Plums with Rosé Syllabub
If you’re a regular visitor to the blog you’ll know, we’re not shy when it comes to dessert. While no one really needs dessert, it’s the ‘wow’ that brings memorable closure to any meal. As much as first impressions are lasting, so too is the lingering taste of something joyously sweet that dances on the tongue. These roasted plums with Rosé syllabub will elicit delectable murmurings and satiated sighs. It celebrates stoned fruit, a playfully bright dry Rosé wine and how eating in tandem with the season is the essence of good food.
A word on syllabubs.
If you’re new to syllabubs, here’s what they’re about.
While it sounds fancy and intimidating, a syllabub is nothing more than sweetened whipped cream with a squeeze of lemon and splash of wine. Some recipe may include a tot of brandy too. Think of it as a boozy, thickened cream milkshake. The acid in the wine along with lemon juice acts as a separator, dividing the pillowy whipped cream into a thickish, almost curd-like texture with a tangy liquid settling underneath. Although some might argue the correctness of reducing the wine to a sticky syrup, as I’ve done here, the tartish-tang is noticeably intense when laced through the cream. I prefer my syllabub less curdish, so I fold it through ever so gently and briefly. As few folds possible, really.
Reducing the wine to a slick, syrupy consistency amplifies the floral notes of the rose. It’s nuanced with vanilla and rosewater, almost Middle Eastern in its characterful complexity. Bear in mind that rosewater and rose extract differ vastly in potency so add reservedly, tasting as you go. It should be detectable but not overpoweringly so.
For the recipe, I’m thrilled to be partnering with Babylonstoren using the charmingly elegant Mourvèdre Rosé. It’s a dry wine of a sophisticated salmon colour and delicious hints of raspberries and rose petals. A single sip leads to the delightful discovery of creamy rhubarb, the sweet freshness of watermelon and a subtle punch of acidity. It plays beautifully with the flavours of this dessert and forms the basis of the syllabub syrup and roasted plum sauce. When roasting the plums, give the tray a rough jiggle and swirl every now and then rather than tossing with a spoon. You want to keep the fruit in tact with the skins on. The roasted plums can be used spooned over thick yoghurt, swirled through ice or in a jammy crostata. My father would love them with custard, as he does, poached guavas.
To taste Spring in a glass, Babylonstoren is offering a Spring promotion when you buy 4 bottles of Mourvèdre Rosé. Along with your favourite Rosé, you’ll receive a complimentary tin of their exquisite extra virgin olive oil. This offer is available until the end of October for all on-line orders. Use the code “DIANNE” to get 10% off anything on the Babylonstoren online shop. Shipping is free on orders of R500 and over.
Roasted Plums with Rosé Syllabub
- 8 red-skinned plums or nectarines, halved
- 50g (1/4 cup) castor sugar
- 1 vanilla pod, split and seeds scraped
- 3 bay leaves
- 250ml (1 cup) fresh orange juice
- 60ml (1/4 cup) Babylonstoren Mourvèdre Rosé
- 300ml (1 1/4 cup) Babylonstoren Mourvèdre Rosé
- 15ml (1 tablespoon) lemon juice
- 45ml (3 tablespoons) castor sugar
- 10ml (2 teaspoons) vanilla extract or paste
- 1/2 teaspoon rosewater
- 250ml (1 cup) fresh cream
- 15ml (1 tablespoon) honey
- Pistachio praline
- 75g (1/3 cup) castor sugar
- 50g pistachio nuts, toasted and roughly chopped
Preheat the oven to 200º C. Arrange the fruit in a roasting tin. Scatter the sugar over the fruit. Add the vanilla seeds along with the scraped pod and bay leaves. Toss together to coat the fruit, then turn the plums to face cut side up. Pour the juice around the sides of the fruit. Roast for 25-30 minutes, basting several times during the cooking time. Add the Rosé wine, swirl into the sauce, then return to the oven for a further 5-7 minutes.
For the syllabub, place the Rosé wine, lemon juice and castor sugar in a saucepan. Bring up to the boil, stirring to dissolve the sugar. Reduce the liquid over a vigorous heat until slightly thickened, about 8 -10 minutes. Add 1 teaspoon vanilla paste and the rosewater and stir to combine. Set aside to cool completely. The liquid volume of the syrup should be about 80ml (1/3 cup).
Place the cream, 1 teaspoon vanilla paste and honey in a mixing bowl. Whisk until soft peak stage. Drizzle in a 2 tablespoons of the Rosé syrup and fold through very gently and briefly. Don’t whisk the cream, just gentle folds.
For the praline, spread the pistachio nuts on a non-stick baking sheet. Place the sugar in a saucepan and heat gently until completely melted with a deep caramel colour. Swirl the pan instead of stirring. Pour the hot caramel over the pistachios, then set aside to harden and cool. Break into shards, then crush coarsely in a pestle and mortar.
Serve the nectarines slightly warm or at room temperature with dollops of Rosé Syllabub, the reserved syrup and pistachio praline.
If you love fruit desserts, here are several recipes that you may like to try:
Nectarine tart with thyme and honey butter drizzle
Nectarine galette with blueberries and wholemeal pastry
6 Ingredient Summer berry tart
Lemon curd yoghurt creams with syrupy summer berries
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