When plums are ripe and falling from the tree, it's handy to have a few dessert ideas up your sleeve. A lovely creamy ricotta and some good-quality clear honey complements these nutty, crumble-topped plums perfectly.
8 large Victoria plums, halved, de-stoned
4 large tablespoons of good-quality ricotta
2-3tbsp clear honey
For the topping
½tbsp brown sugar
40g hard butter, chopped into small pieces
24-30 cobnuts or hazelnuts, shelled and roughly chopped
Preheat the oven to 200C/gas mark 6. First make the topping: put the flour, oats, nuts, brown sugar and butter into a bowl and rub together with your fingers to a breadcrumb-like consistency.
Place the halved plums on a baking tray and spoon the crumble mixture evenly on top.
Place the plums in the oven for 12-15 minutes until the plums have softened and lightly coloured and the topping is golden.
Leave the plums to cool a little then transfer them to a serving plate or individual ones and spoon over the cooking juices.
Spoon the ricotta into the centre and drizzle over the honey.Reuse content