Baked Spiced Plums with Cream Chantilly

by thomandaimee

The simplest way to appreciate the natural taste notes of the ingredients is to step away from fussy cooking techniques and to avoid using too much of other contrasting flavours. By doing so, it sometimes brings out marvellous results. This recipe showcases the very best of plums in its most naked form, paired with the lightest chantilly cream. We especially love the intensity the cinnamon offered.

Because we couldn’t find passion fruit juice, we decided to make our own from the actual fruits. Strangely, it only brought home that nothing really beats stripping down to the beauty of fresh simple ingredients and homemade goodness.

Baked Spiced Plums with Cream Chantilly
By Andy Waters

Serves 4

8 plums
4 tbsp of passion fruit juice
1/2 tsp of cinnamon
30g of butter, diced
2 tsp of sugar

For the Cream chantilly
300ml of double cream
1 vanilla pod, split with seeds removed and reserved
25g of icing sugar


Preheat oven to 190ºC.

Cut the plums in half and remove the stones. Place the plums skin side down in an ovenproof dish and drizzle with the passion fruit juice. Sprinkle the cinnamon, butter and sugar on top and bake in the oven for 10 minutes.

While the plums are in the oven, lightly whip the cream and fold in vanilla seeds and icing sugar.

Remove plums from the oven and baste with the juices in the dish. Serve with the cream chantilly.


To extract passion fruit juice, cut passion fruits into half and dig out the orange seeds with a spoon. Place them in a fine sieve mesh and press against the seeds with a spoon with a to and fro movement. Juice will start to drip from the sieve so make sure there’s a bowl underneath the sieve. Stop when the seeds are rid of their flesh and discard.