My Son recently discovered and fell in love with Michael Rosen. We bought “I’m Going on a Bear Hunt” from a local bookstore, and I listened to my Son and his friends repeat Michael Rosen witticisms, many times over – one of which mentions Magic Plum Syrup. They thought it would be brilliant if they too, could taste a little fruity magnificence, so I researched a recipe. However, it is very difficult to find fresh or frozen plums in any grocery store this time of year, so I settled for canned, and the result, all the boys agreed, was rather marvelous.
BRIOCHE FRENCH TOAST WITH MASCARPONE CREAM AND PLUM SYRUP
– plum syrup (magic)
– brioche french toast (with accompaniments)
6 canned plums
1/2 cup syrup from can
1/4 cup maple syrup
1 meyer lemon
1/4 cup sugar
1/2 cup mascarpone cheese
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 tablespoons vanilla
1/2 cup milk
1/2 cup cream
Chop plums and place them into a medium sized saucepan, along with the syrup from the can. Bring the plums and syrup to a boil, add a thick piece of meyer lemon peel and the maple syrup. Reduce heat to medium-low and stir occasionally while the syrup reduces.
Mix together the mascarpone cheese, sugar and the juice from the meyer lemon in a medium sized mixing bowl to create the cream.
Create the egg bath by beating together the vanilla, milk, salt, cinnamon and eggs.
Place a slice of the brioche into the egg bath for 1 to 2 minutes, flip over. Grease a frying pan with butter and set on the stove on medium heat. Place the bread into the pan and cook for 3 to 4 minutes on each side, or until golden brown. Remove from heat.
Serve with a dollop of the mascarpone cream and plum syrup.
Recipe adapted from The Grumpy Gourmand
The can was quite large, and there were enough plums left over to mix into a lovely cake.
200g butter, softened
1 cup caster sugar
1 teaspoon vanilla essence
2 cups flour
2 teaspoons baking powder
70 grams ground almonds
1/2 cup sour cream
1/2 cup milk
6 to 8 canned plums
icing sugar to dust
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in essence. Sift together flour and baking powder. Fold flour, almonds, sour cream and milk into creamed mixture. Spoon half of this batter over the bottom of a 22-cm-round cake tin that has had the base lined with baking paper. Arrange plums on top of the batter. Cover with remaining mixture. Bake at 160C for 70 minutes or until cake springs back before serving. Dust cake with icing sugar.
Recipe adapted from The Edmonds Cookbook, 2000