Fragrant Baked Damsons with Ice Cream & Honeycomb Crunch

Name: Fragrant Baked Damsons with Ice Cream & Honeycomb Crunch
Ingredients: 8 - 10 ripe plums or damsons, halved & stoned; 2 tbsp runny honey (or maple syrup); 1 cinnamon stick; 2 star anise (or ½ tsp ground cardamom for a softer note); 1/2 Zest & juice of orange; 1 tsp vanilla extract; 100 g caster sugar; 4 tbsp golden syrup; 11/2 tsp bicarbonate of soda; Good quality vanilla ice cream (or clotted cream ice cream for richness)

Fragrant baked plums or damsons infused with honey, orange, and warm spices, served over vanilla ice cream and topped with homemade honeycomb shards. A simple yet elegant dessert.x

Ingredients

For the baked fruit

8 - 10 ripe plums or damsons, halved & stoned
2 tbsp runny honey (or maple syrup)
1 cinnamon stick
2 star anise (or ½ tsp ground cardamom for a softer note)
1/2 Zest & juice of orange
1 tsp vanilla extract

For the honeycomb

100 g caster sugar
4 tbsp golden syrup
11/2 tsp bicarbonate of soda

To serve

Good quality vanilla ice cream (or clotted cream ice cream for richness)

Method

Make the honeycomb

Line a baking tray with parchment.
Gently heat sugar and golden syrup in a saucepan without stirring until the mixture turns a deep golden amber.
Remove from the heat, quickly whisk in the bicarbonate of soda (it will foam dramatically).
Pour onto the lined tray, leave to cool and harden.
Once set, crack into shards.

Bake the fruit

Heat oven to 180°C (160°C fan).
Place plums/damsons cut-side up in a baking dish.
Drizzle with honey, scatter spices, and add orange zest & juice.
Bake for 20–25 minutes until soft, fragrant, and syrupy.

Assemble

Spoon warm baked plums with their juices over scoops of vanilla ice cream.
Scatter with honeycomb shards.
Serve immediately.

Back to recipes

Batter in a glass dish topped with dark plums, with a bowl of fresh plums and yellow batter with a wooden spoon nearby on a wooden surface

Latest recipes

The Weekly Edit

Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.

Every Saturday: what Aisling's eating, recommending, and thinking about this week.

Unsubscribe anytime. Read the Privacy notice.