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225 g/8 oz plums, storied (pitted)
150 ml/0.25 pt water
1 blackcurrant jelly (jello) tablet
60 ml/4 tbsp Burgundy or other red wine
4 macaroons
150 ml/0.25 pt double (heavy) cream, whipped
25 g/1 oz hazelnuts (filberts), toasted and chopped
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Method :
Place the plums and water in a saucepan and simmer until soft. Pour the
fruit into a measuring jug and add enough of the juice, and water if
necessary, to make up to 450 ml/2 cups. Return the fruit and juice to the
saucepan, bring to the boil, add the jelly and stir until dissolved. Add
the burgundy and leave to cool. Crumble the macaroons into a serving dish,
pour the jelly over and leave to set. When set, top with the cream and
sprinkle with the hazelnuts. |