Let the sunshine in with more zingy Caribbean recipes from Ainsley Harriott’s new book and TV series.
This is a rather grown-up and indulgent sundae. Soft, sweet plums go perfectly with the caramel flavours and everything is lifted by a hint of spice
This is a rather grown-up and indulgent sundae. Soft, sweet plums go perfectly with the caramel flavours and everything is lifted by a hint of spice, while the brittle adds a lovely crunchy texture. You can store any brittle left over in an airtight container – it’s great served with ice cream, or just to snack on!
- 75g (2¾oz) unsalted butter
- 75g (2¾oz) caster sugar
- 1 cinnamon stick
- 1 star anise
- Zest and juice of 1 orange
- 1 vanilla pod, halved lengthways and seeds scraped out
- 500g (1lb 2oz) plums, quartered and stoned
- 350ml (12fl oz) double cream
- 400g tin of dulce de leche or caramel condensed milk
- Chopped pistachios, to decorate
For the Pink Peppercorn Nut Brittle
- 15g (½oz) white sesame seeds
- 75g (2¾oz) pecans, roughly chopped
- 200g (7oz) caster sugar
- 75g (2¾oz) pistachios, sliced or chopped
- 1tsp pink peppercorns, crushed
Melt the butter and caster sugar in a large saucepan set over a medium heat until the sugar has dissolved. Add the cinnamon stick, star anise, orange zest and juice, and vanilla pod and seeds. Stir to combine, then add the plums, reduce the heat and simmer until the plums break down into a purée, about 10-12 minutes.
Remove the cinnamon stick, star anise and vanilla pod, then transfer the mixture to a food processor and blend until smooth. Pass the purée through a sieve into a bowl and set aside to cool.
To make the brittle, toast the white sesame seeds in a dry non-stick frying pan over a low heat until golden, then set aside. Toast the pecans in the same way and set aside. Place the sugar into the same pan and cook over a low heat until it has formed a light golden caramel. Take the pan off the heat and quickly stir in the sesame seeds, pecans, pistachios and peppercorns, ensuring they are well coated. Turn out onto a heatproof mat, spread evenly and leave to set.
In a large bowl, lightly whisk the double cream to soft peaks, then add the dulce de leche or caramel condensed milk and gently whisk together until firm. Spoon 2-3tbsp plum purée into the caramel cream and ripple through. Place in the fridge for 20 minutes to chill.
Divide the remaining plum purée among 4 sundae glasses and spoon the caramel cream on top. Break the brittle into small shards and scatter on the cream. Grate some brittle on top and add the chopped pistachios.
Ainsley’s Caribbean Kitchen by Ainsley Harriott is on sale now, published by Ebury Press, £20. © Ainsley Harriott. To order a copy for £16, p&p free, call 0844 571 0940. Offer valid until 20 July. Photography: Dan Jones. Ainsley’s Caribbean Kitchen, from 29 July on ITV.