Spiced plum soup

Method

1. Put the port, spices and orange peel in a pan, simmer and reduce to a syrupy consistency.

2. Add the plums, squishing as you go. Pour over the red wine and stir in the icing sugar. Bring to the boil, turn down the heat and simmer until stewed down to a purée. Taste and adjust the sweetness if you need to. Sieve into bowl.

3. Mix the crème fraîche with a pinch of ground cinnamon and a pinch of icing sugar. Add the juice of half the orange to loosen the mixture.

4. Sprinkle the slices of panettone with icing sugar and toast on a hot griddle for about 10 seconds each side, until charred.

5. Put a dollop of cream in the centre of a bowl, pour the plum soup around and serve with some slices of panettone.

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Ingredients

port
1 cinnamon stick
2 Cloves
5 Black peppercorns
1 orange, peel and juice
1kg very ripe Plums
200ml good Red wine
1 tbsp icing sugar, plus more for dusting
1 x 200ml tub crème fraîche, or mascarpone
1 pinch ground cinnamon
1 small panettone, cut into thick slices

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