seasonal Roasted Plums with Coconut Rice pudding

Plum season reminds me of childhood Indian summers spent in the cooler climates of the Nilgiri hills (located in the South of India). Long family breaks up at this elevated retreat, to escape the intense heat of the city, where plums were available in abundance. During the holidays, my mum would pluck, gather, cook and ferment the plums into a wine, saving a few bottles for special occasions - every now and again indulging us with a sip of this sweet, intense ruby red wine.

Local and seasonal tart and sweet plums come in a range of different hues from yellow, red to dark purple, perfect for both desserts and sauces. Plums are a source of potassium, fibre and vitamins A and C. They are rich in antioxidants and contain the amino acid tryptophan, which is used by the body to produce the mood boosting, sleep inducing neurotransmitter serotonin.

I love roasting plums with a bit of sugar and cinnamon, which pairs beautifully with the creamy texture, of a gently spiced rice pudding.

Ingredients

For the Roasted Plums

• 800g ripe red plums

• 2 tbsp brown sugar

• 1 vanilla pod

• 1 cinnamon stick

For the Rice Pudding

• 125g short grain rice

• 1 vanilla pod

• 60g panela or unrefined natural sugar

• 4-5 cardamom pods crushed

• 400ml full fat coconut milk can + 350ml diluted light coconut milk drink or filtered water.

• Zest of 1 large orange

  Method

  Pre-heat the oven to 180ºc/350F/Gas 4 and line a baking tray with parchment paper.

  Wash and cut the plums in half (stones need not be removed until roasted).

  Line on the tray and sprinkle with brown sugar. Split the vanilla pod lengthwise. Place both the vanilla pods and cinnamon stick between the plums on the tray.

  Roast on the middle shelf of the oven for 30-45 minutes, until the fruit is soft and starts to caramelise

  In the meantime make the rice pudding while the plums are in the oven. Rinse the pre soaked rice and add 350ml of cold water. Bring to boil and simmer for 8-10 minutes. Drain and set aside.

  Pour the coconut milk, water, zest of one large orange, cardamom pods, sugar and vanilla pod with a pinch of sea salt in a heavy bottom pan. Add the partially cooked rice and bring to boil on a low heat. Stir gently every few minutes. Cook for a further 20 -25 minutes or until the rice is tender with a subtle bite.

  Remove form heat . Serve warm with the roasted plums and chopped nuts (optional )