Victoria plum season is one of nature’s glorious bounty. Each year we patiently wait, watching the green plums ripening within our reach in our coastal kitchen garden … but someone else is watching, Mr & Mrs Blackbird, impatient and more inclined to bash on and strip our tree than await their rosy glow. It is an annual battle of wits between us and them. We love their melodic piping but not their pilfering so the last couple of years we have successfully harvested early and ripened the fruit on trays indoors. Thankfully this exercise only takes a few days as every sunny surface becomes laden with plums, making even the simplest of tasks a challenge.
Few ever make it to jam chez nous as there’s a perpetual bowlful on the table throughout the season, deliciously juicy and moreish. Some do however make it to dessert, served with meringues, homemade ice cream or, in this case as poached plums.
Take 6 Victoria plums. Rinse, halve and remove the stones. Peeling is unnecessary. Place in a dainty pan with sufficient water to just cover the base and poach, lid on, over a medium heat for 5 minutes or so until fruit is softened and the juice is a glaze, taking care not to let them dry out.
Stir in 2tsps muscovado sugar to melt then set aside to chill.
Meanwhile, gently fold 1tsp local honey and 2tblsps natural yoghurt into 150mls whipped cream. Crumble 2-3 homemade shortbread biscuits, leaving nuggets as well as fine crumbs. Take 2 generous goblets and scatter base with shortbread. Add a layer of poached plums then cream mixture. Repeat and top with fruit and any remaining glaze.
Savour each season and love the land you live in. In Scotland we are fortunate to be able to enjoy a rich and varied harvest with no food miles.
