This makes a great topping for pavlova. It's also luscious layered with fruit (blueberries, sliced strawberries or plums) in tall glasses.
Ingredients
| 500 g | Plums, choose red ones (Main) |
| ⅓ cup | Sugar |
| 3 Tbsp | Water |
| 3 Tbsp | Cassis (blackcurrant liqueur) , or Kirsch (Main) |
| 1 Tbsp | Lemon juice, optional |
| 1 ½ cups | Cream |
Directions
- Halve and stone the plums. Place in a saucepan with the sugar and water. Cook on medium heat for about 15 minutes or until soft. Stir occasionally.
- Place in a food processor or blender. Process, until smooth. Cool. Stir in the cassis.
- Whip the cream, until thick. Fold the plum purée into the cream. Add lemon juice to taste.