I am not a big breakfast person…I can go a smoothie, but not much more than that. I enjoy my greatest, healthiest habit more now than ever, as it staves off the mid morning hunger pangs I used to get when drinking a smoothie for breakfast. HOWEVER, never say never…sometimes I get a morning hankering (is that a real word in Australia??) for something sweet and I had already stewed the plums, so this was on our table in no time…and consequently a designated breakfast food…but it would have made an awesome dessert with some of that excellent Vanilla Bean Ice Cream we all now know and love. So go on, before the plums disappear into an Autumn (‘Fall’ for some of you!) haze, go get the plums and enjoy. The plums will also freeze really well once cooked.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 500 Grams black plums, halved and pitted
- 100 Grams brown sugar
- 1 cinnamon stick
- Pinches ground cloves
- 150 Grams blanched almonds, toasted
- 40 Grams sugar
- 50 Grams unsalted butter
- 1 Teaspoon vanilla bean paste vanilla bean paste BUY
- 1 Teaspoon almond essence
- 1 Batch Puff Pastry
- Icing sugar to dust
Do
- 1
Place plums, brown sugar, cinnamon stick and cloves into Thermomix bowl and stew 10 min/100ºC/speed 1/Reverse.
- 2
Remove from bowl and remove cinnamon stick. Cool completely. (This is great over ice cream FYI!)
- 3
Preheat oven to 180ºC fan forced and line a baking tray with paper.
- 4
Place almonds and sugar into Thermomix bowl and mill 20 sec/speed 10.
- 5
Add butter and essences and blend further 10 sec/speed 6 or until a paste forms.
- 6
Lay 1 sheet of pastry on baking tray and spread 1/2 almond paste down the centre.
- 7
Top with the cooled plum compote.
- 8
Cut the edges of pastry on the diagonal in strips and ‘plait’ the strips across the top of the filling.
- 9
Repeat with other piece of pastry and filling.
- 10
Bake 25 minutes until golden and puffed.
More
Dust with icing sugar whilst hot and serve in slices.
