Sunday, 29 August 2010
Roast Plums with Kentish Cob Nuts and Clotted Cream
This recipe from Mark Hix is surely meant as a reworking of the famous Italian dish of baked peaches with Amaretti crumbs and Mascarpone cream? It uses classic English ingredients instead, and is so right for this time of year, with Victoria plums and the little-used cob nuts from Kent, a relative of the hazelnut. It is a very simple dessert to prepare, and here is a link to the recipe should you want to try it. If you see cob nuts in your local market, grab them while you can. If we don't use them, the orchards will be grubbed up and a traditional old English ingredient will fade from memory.