Now the Sugar plums, for the smaller children, simply slice open, take out pip and pop them together. The story of the ‘Sugar Plum’ fairy is a must along with the dance from the ‘Nutcracker Suite’ written in 1891-92 by Tchaikovsky. There is a story version on CD for adults and kids also motion picture. The kids will be glued to the story.
- Sugar plum Crepes
- Sugar plum crumble
- Sugar plums with mascarpone custard
Sugar plum Crepes
- For the Crepes:
- 2 tbs butter, melted and cooled slightly (I browned this first, which probably won’t surprise you)
- ½ cup milk (fat level shouldn’t matter, but I use whole)
- 2 large eggs
- ½ cup all-purpose flour
- Two pinches of salt
- Few gratings fresh nutmeg
- 2 tbs honey
- For the Plums:
- 10 plums, pitted and cut into quarters
- 1 tbs unsalted butter
- 1 tbs honey
- Pinch of ground cinnamon
- Juice of half a lemon
- For the Asssembly:
- 1 cup ricotta cheese
- 3 tbs fresh mint leaves
- Toasted and chopped pistachios or almonds
- Additional honey, if desired
- To Make crepes: In a blender, combine crepe ingredients. Cover with plastic wrap and refrigerate for an hour.
- Preheat a crepe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. Pour ¼ cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Carefully flip and cook on other side for 5 to 10 seconds. Transfer wrapper to paper towel covered plate. Continue with remaining batter.
- To Prepare filling: Melt the butter in heavy, large frypan over a moderately high heat. Add the plums and cook them for 2 minutes, tossing them about until they’re warmed through. Add the honey and cinnamon and cook them for 1 minute more. Squeeze the juice of half a lemon over them and transfer to a bowl. Cover the bowl with foil if you’re looking to keep them warm for a while.
- To Assemble: Lay a crepe on a plate. Dollop a couple spoonfuls of ricotta down middle of crepe. Add a spoonful or two of warm plums. Sprinkle with pistachios and mint, if using. Drizzle with extra honey, if desired. Fold crepe sides over each other, so that they slightly overlap. Garnish with extra mint.
Sugar plum crumble
- 150g of plain flour
- 50g almond meal
- 150g sugar
- 50g dark brown sugar
- ½ tsp of ground cinnamon
- ½ tsp of ground cardamom
- 120g of melted butter
- 1kg of sugar plums
- Preheat the oven to 190C.
- In a bowl, whisk together 150g of plain flour, 50g almond meal, 100g sugar, 50g dark brown sugar, ½ teaspoon each of ground cinnamon and ground cardamom. Slowly drizzle in 120g of melted butter and mix with a fork until it forms small crumbs. Break up any large crumbs so that none is bigger than 1cm. Pit and quarter 1kg of sugar plums and toss in a bowl with 50g of sugar. Spoon the plums into buttered individual ovenproof moulds and sprinkle the crumbs evenly on top.
- Bake for 30 minutes until the fruit is bubbling and the crumble is crisp.
Sugar plums with mascarpone custard
- 250ml (1 cup) dry marsala wine
- 1 vanilla bean, split
- 2 cinnamon sticks
- 500g small sugar plums (order more)
- 75g caster sugar
- 2 tsp arrowroot
- Mascarpone custard – see recipes below
- 2 eggs
- 75g castor sugar
- 1 tsp cornflour
- 1½ tsp vanilla extract
- 250g mascarpone
- Preheat oven to 180°C.
- Place the marsala, vanilla, cinnamon and sugar plums in a baking dish and sprinkle with the sugar. Bake in the oven for 20 minutes then drain juice into a saucepan and place plums in a serving dish. Combine the arrowroot with a little cold water, add to the plum juice, then cook over low heat, stirring until thickened. Pour over the plums and allow to cool.
- To make the mascarpone custard:
- Place the eggs, sugar, cornflour and vanilla in a bowl and whisk to combine. Place the bowl over a pan of simmering water and beat until thick.
- Remove the mixture from the heat and beat over a bowl of iced water until cool. Stir in the mascarpone. Serve with the cooled sugar plums.