Plum and almond gratin with plum compote

Method

1. Preheat the oven to 190C/gas 5. Cut the plums in half and give them a little twist to separate the halves. Remove and discard the stones.

2. Divide the plum halves evenly between six individual gratin dishes or ramekins, laying them skin side up.

3. Spoon 1 tablespoon of honey and 1 tablespoon of brandy over each portion of plums and bake the plums for 10-15 minutes, until soft. Remove from the oven and leave to cool slightly.

4. While the plums are cooking, cream the butter and sugar together until smooth.

5. Add the egg and egg yolks and stir well to combine.

6. Beat in the ground almonds.

7. Spoon the mixture over the plums and scatter over the flaked almonds.

8. Dust with icing sugar and bake for 15-20 minutes, until firm and golden.

9. Meanwhile, make the plum compote. Place the chopped plums into a small saucepan and add the honey.

10. Split the vanilla pod down the centre and scrape out the seeds. Add both seeds and pod to the pan and simmer over a gentle heat for 10-15 minutes, until the plums are completely soft. Remove the vanilla pod.

11. Serve the gratins straight from the oven (or at room temperature if preferred) with a generous spoonful of plum compote and big dollop of crème fraiche.