South African chef, Reuben Riffel has developed a range of deliciously tasty recipes, featuring South African plums, peaches and nectarines, to celebrate the new season.
South African plums, peaches and nectarines are at their seasonal best during our cold winter months until mid-April.
Serves 4
Preparation time: 20 minutes
Cooking time: 20 Minutes
Topping
- 4 slices wholemeal bread, crusts removed
- 4 slices white bread, crusts removed
- 60g light muscovado or light brown sugar
- ½ tsp ground cinnamon
- Pinch salt
- 50g unsalted butter, melted
Filling
10 South African plums, halved, pitted and roughly chopped
3 tbsp granulated sugar
1 tsp cornflour
Pinch salt
1 tsp lemon juice
½ tsp vanilla extract
1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
2. Make the topping: In a food processor, add the bread and pulse until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the muscovado or light brown sugar, cinnamon and salt. Add the melted butter, stir well to combine, then set aside.
3. Make the filling: In a medium bowl, combine the plums, sugar, cornflour, salt, lemon juice and vanilla extract.
4. Spoon the plum filling into a deep rectangular or square baking dish and cover with an even layer of the topping. Bake until the plums are tender and look juicy around the edges of the baking dish, and the topping is golden-brown - about 20 minutes. Serve warm or at room temperature.