The oven we inherited from the former owners of our house is refusing to die, and whilst it clings stubbornly to life, it continues to cook things in unpredictable fashion, which rather makes any attempts at baking quite risky. A very simple tart I made a few weeks ago with some of the masses of Blackberries we have in our garden was burned to a frustrating crisp in under 10 minutes (and at 150, which is very low for puff pastry.) The net result of which meant I didn’t even attempt to make the meringue for the above in the oven, but bought it instead at a local farm shop. Assuming therefore, that you have a Pavlova, whether bought or made, you can whip up the following very quickly.
Ingredients:
250ml double cream
a dozen plums, halved and stoned
a good glug of Cassis
1/2 pint water
100g brown sugar
2 bay leaves
2 cloves
cinnamon stick
Bung all the ingredients in the pan and bring to the boil. Reduce to a a low simmer and poach for about ten mins, then switch off the heat. You can make this in advance and leave the fruit to soak in the herby fruity juice. When ready to assemble, whip the double cream until firm and spread roughly on your Pavlova. Spoon the drained plums on the top, then artistically dribble some of the juice over. I decorated it with the cinnamon stick and bay leaf. Strain the remaining juice into a jug and serve on the side with extra double cream.
Heavenly- the smells of the fruit cooking are enough to warm your heart!
Go on! You know you want to tell me what you think!