Peter Clifford describes this succulent?bowl of plums as “(a) really simple recipe, with the ginger and cinnamon adding spice. A lovely light dessert with vanilla ice cream, ideal to prepare beforehand for a dinner party. This would have been popular in Clifford’s Bistro, in Cork, especially if you thought you had no room for a dessert.”
300ml red wine
25g brown sugar
1 tbsp Irish honey
1 cinnamon stick, snapped in half
1 tsp finely chopped root ginger
Juice of 1 lemon
Juice of 1 orange
8 plums, halved, with stones removed
Combine all the ingredients except the plums and bring to a low boil. Simmer for 7 to 10 minutes, until syrupy.
Add the plums and cook for 3 to 4 more minutes.
Serve hot in a bowl with some of the syrup drizzled over a scoop of ice cream.
If you prepare the spiced-wine syrup beforehand, you can reheat just before serving and cook the plums to serve hot.
To buy the Clifford & Son cookbook check out libertiespress.com
These days, it’s easier than ever to give something back....
If you find yourself suffering with symptoms like cramping, sore...
Paul Mescal fans, this one is for you… A 14-minute...
What I Spend at Christmas: The 37-year-old digital marketer earning €25k who isn’t buying presents for her siblings
Christmas cost the average Irish family €2,700 over the festive...
‘People were too busy ordering bottles of brandy or finding out who had the cocaine’: Graham Norton on the Christmases he’d much rather forget
Chatshow host Graham Norton worked as a waiter when he...
With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.