Adaptrix
Peaches,
nectarines
Substitute
in
any
peak-season
ripe
stone
fruit.
Exclude
apricots
from
grilling – they
need
a
gentle
and
less
scorching
treatment.
Spiced
grilled
blood
plums
These
plums
are
another
example
of
Christine
Manfield’s
(tysm)
dessert
genius!
The
grill
char
imparts
a
seductive
smokiness.
The
syrup
floods
them
while
warm
and
they
absorb
all
the
honey
sweetness
and
glorious
spices
and
fresh
citrus
zing.
These
plums
love
to
be
served
with
chocolate
mousse,
panna
cottas
or
store-bought
gelato.
I
can’t
help
falling
in
love
with
this
recipe
every
time
the
syrup
sizzles
on
the
fruit.
To
start
the
spiced
syrup,
peel
four
wide
strips
each
from
the
orange
and
the
lemon
and
place
into
a
small,
non-reactive
saucepan.
Set
the
fruit
aside
(you’ll
add
their
juice
to
the
syrup
later).
Add
the
remaining
syrup
ingredients
to
the
saucepan.
Bring
to
the
boil
over
a
medium–high
heat,
stirring
at
first
to
loosen
the
sugar.
When
it
boils,
turn
it
down
to
a
simmer
and
cook
for
3–4
minutes
until
syrupy
like
maple
syrup.
Remove
from
the
heat
and
cool
to
room
temperature.
While
the
syrup
cools,
heat
your
grill
(broiler)
to
High
(100%).
Cut
the
plums
in
half,
following
their
natural
seam.
Twist
and
pull
apart
and
remove
the
stone
(if
it
doesn’t
prise
out
easily,
cut
around
it
with
a
small,
pointy
knife).
Place
the
plums,
cut-side
up,
on
a
non-reactive,
ovenproof,
shallow-lipped
tray
(or
line
a
tray
with
foil).
Sprinkle
the
demerara
sugar
evenly
over
the
plums,
then
grill
for
10–12
minutes,
until
the
cut
side
has
blistered
and
some
have
a
collar
of
blackened
flesh.
If
you
don’t
have
a
grill,
halve
the
plums,
remove
the
stones
and
set
in
a
baking
tray.
Scatter
the
sugar
on
the
cut
sides
and
caramelise
with
a
blowtorch
until
dark
brown.
If
the
plums
are
large
and
still
firm,
bake
for
10–15
minutes
in
a
180°C
(360°F)
oven
until
they
soften
but
hold
their
shape.
Remove
the
plums
from
the
grill.
Squeeze
the
juice
from
the
orange
and
lemon
into
the
syrup
and
pour
over
the
plums.
Adding
the
juice
when
the
syrup
has
cooled
will
retain
the
fresh
acidity.
Overheated
juice
loses
vibrancy.
Allow
to
stand
for
30
minutes,
turning
once
in
the
syrup.
Cool
to
room
temperature
before
using.
Keeps
Chilled
for
up
to
4
days.
Can
be
frozen
after
that
and
defrosts
pretty
well!
Makes
A
pproximately
800
g
(1
lb
12
oz)
fruit
and
syrup.
Takes
30
minutes.
Can
be
served
warm
or
cool
to
fill
the
Coconut
sugar
pavlova
roll
(page 184).
750
g
(1
lb
11
oz)
blood
plums,
still
firm,
not
yieldingly
ripe
(around
8)
30
g
(1
oz)
demerara
sugar
Spiced
syrup
1
orange
1
lemon
100
g
(3½
oz)
caster
(superfine)
sugar
40
g
(1½
oz)
honey
40
g/ml
(1½
oz)
cold
water
4
star
anise
2
whole
allspice
berries
few
grinds
black
pepper
1–2
fresh
bay
leaves
(optional)