Sylvia’s Plum Bruschetta with Crème Fraiche

Sylvia's Plum Bruschetta Crème Fraiche

Looking for new and easy ways to use ripe stone fruits from the orchard?
This recipe for a mouth-wateringly simple dessert (that I have finally written) takes me back to my childhood days cooking with my late grandmother. This is an easy summer dessert when stone fruits are plentiful and the harvest basket is overflowing with fresh deliciousness. My grandmother had an amazing backyard orchard and I have fond and evocative memories of helping her pick ripe fruits with baskets and buckets filled beyond the brim. I dedicate this recipe to her. When making this style of dessert she used a light rye sourdough bread lavishly spread with butter and dusted with sugar. I also baked a similar dessert at our restaurant at The Peacock Inn in Chelsworth, Suffolk and still bake it to this day when our lovely neighbours (who I’ve been promising the recipe) supply us with sensational surplus from their backyard orchard. I hope you enjoy this simple summer treat. Taste. Experiment. Enjoy! Sylvia xx

INGREDIENTS   Serves 4
4 slices sourdough bread cut into 1.5-2cm slices
Soft unsalted butter
4-5 ripe plums or other stone fruit, stones removed cut into quarters
30-40g vanilla caster sugar or 50:50 mix of caster sugar and a floral honey
1-2 teaspoons brandy
2-3 teaspoons orange zest
Extra sugar to dust before baking
Baking tray lined with baking paper
To serve: Crème fraîche, vanilla bean or cinnamon whipped cream or vanilla bean ice-cream
Preheat oven to 180˚C

METHOD

  • First make a plum compote by placing the plum quarters into a glass bowl with the sugar, brandy and orange zest. Mix well to coat. Set aside to macerate for about an hour whilst preparing the bread. Do not refrigerate.
  • Cut the base crust from the sourdough slices as it will bake too hard.
  • Butter both sides of the slices and place on the baking tray.
  • Place the plum compote on top of each sourdough slice – mix cut side up and cut side down as in the photo above. Pour over any syrup that has collected in the bowl.
  • Give the plums an extra dusting of vanilla caster sugar, then place in the preheated oven to bake for about 25-30 minutes.
  • Remove from the oven. Place on serving plates and serve with a dollop of crème fraîche or any of the other suggestions above
  • A few ingredients with fresh summer stone fruits make for an easy luscious summer dessert. Enjoy! Sylvia xx

Use any similar stone fruit such as apricots, nectarines and even peaches to create this simple summer treat and share the recipe with your family and friends.

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