Sometimes you need to make something very quickly, but at the same time it should taste as if you have spent hours in the kitchen whizzing it up. That is where this baked fig and plum fool comes in.
We have a beautiful fig tree that shower us with gorgeous figs in the autumn. We love eating the figs fresh as part of a cheeseboard, but sometimes there are simply too many (not enough for jam though!) ripe at the same time which means that we end up with more than we can consume before they start to go a bit too soft.
This dish was born out of necessity. You know you get those days where you simply want to clean out the fridge and use up everything that is about to expire as your new batch of grocery shopping is about to arrive! It was one of those days. The figs have seen better days, the plums have been ‘ripening in the fruit bowl’ for far too long and the readymade custard from Sunday’s dessert has been forgotten in the back of the fridge because everyone has been too full after the roast!
Roasting the fruit cannot be any simpler. I halved the majority of the figs and quartered one (for garnish you know!) and placed it on a lined baking tray.
The plums were very soft and gave way really easily. I cut them in half and then scooped out the stone with a teaspoon before halving each half again.
I had some lavender honey in the cupboard which I drizzled all over the fruit before placing them in a very hot oven until they were tender and golden.
I chopped up most of the fruit very finely, but kept my garnish pieces to one side.
I used a readymade vanilla custard for this recipe, but felt that the vanilla flavour was lacking quite a bit so I added enough to suit my tastebuds. It also ensured that the entire dish was flecked with beautiful vanilla seeds that popped subtly when you caressed the custard over your tongue.
I whipped the cream until it was stiff peaks, before I folded the custard and vanilla in. I first poured half of the custard in and just gave it a good mix before carefully folding in the remaining custard.
I felt very decadent and in need of something seriously sweet, but thinking back I will actually halve the quantity in each portion as it was a huge dessert which we didn’t manage to finish in the end.
Taking a (clean!) white wine glass, start with a layer of custard (a tablespoon and a half is plenty), then a layer of the chopped fruit with one more more layer of custard.
Finish off with the saved fruit garnish, the pistachios and an extra drizzle of honey for indulgence.
It is really that simple, yet your guests will think that you have spent a significant amount of time creating it.
Fool proof dessert that is bound to impress!Tweet