Plum, Cardamon and Port Ice-cream
New Years Eve 2008 – a time to reflect, reflect a year in it’s last hours, to ponder the year ahead and a time to make ice-cream. This year i was hoping to have a quiet evening with friends with plenty of food and a little wine but as with all good parties the numbers have doubled, tripled and quadrupled and I now find myself cooking for 24!
- a dozen black plums
- 200 grams of caster sugar
- 12 cardamon pods
- 500ml of port
- 600 ml of single cream
1. Place the plums in a baking dish, pour in the port, add the cardamon pods and stew in the oven on a medium heat for a little over an hour. The plums are ready when they are soft and your kitchen smells like Christmas.