Recipes

Chosen from Shop Local Eat Well by Kathryn Hawkins, she writes "I’ll admit to not having much culinary experience with greengages until recently. Greengage is the English name for a group of fine tasting plums which are usually green. They are indeed delicious and flavoursome, and are now a firm favourite of mine."

Serves 6

    675g (1 ½ lb) greengages, halved and stones removed
    75g (3oz) granulated sugar
    115g (4oz) amaretti biscuits, lightly crushed
    4 tbsp brandy
    2 x 250g (9oz) tubs ricotta cheese
    4 tbsp icing sugar
    1 tsp almond extract
    150ml (5 floz) whipping cream
    25g (1oz) toasted flaked almonds

Method

Put the greengages in a saucepan with the granulated sugar and heat gently until the steam rises. Cover and cook gently for 6-8 minutes, stirring occasionally to prevent sticking, until a soft and collapsed. Set aside to cook then press through a nylon sieve over a small bowl to puree the fruit.

Meanwhile, put the crushed amarettis in the bottom of a trifle bowl and spoon over the brandy. Stand for about an hour, stirring occasionally until the brandy is absorbed.

Beat the ricotta cheese in a mixing bowl to soften it and sieve over the icing sugar. Stir in along with the almond essence. Whip the cream until just peaking and fold into the soft cheese. Cover and chill until required.

Spoon the cold greengage puree over the amarettis and top with the ricotta mixture. Cover and chill for an hour before serving sprinkled with the flaked almonds.