By Philippe Broad
PARIS, 19 JULY 2012 The idea for
this dessert was triggered by American peppered plum jam from the
Carolinas. The pepper brings out the full flavours of red fruits and the
basil gives the blend an unexpected and interesting note.
Serves 4 - 6
1 lb or 500 g. firm red plums
1/2 lb or 250 g. red currants
1/2 lb or 250 g. raspberries
1 lb or 500 g. honey
Freshly ground pepper from the mill
1 bunch basil
1. Remove stones from plums and remove the red
currants from their stalks.
Reserve the raspberries.
Using kitchen scissors
grossly chop the basil reserving the larger stalks.
2. Pour the honey into a saucepan and add the
plums and basil stalks.
Add a generous helping of freshly grouund
Heat gently and allow to simmer until the plums have softened a
little. Then add the red currants and chopped basil.
simmer for 2 - 3 minutes, remove from heat and allow to cool and then
refrigerate. Remove the basil stalks and serve in dessert
Decorate with the raspberries and a small sprig of
Serve with creme fraiche, fresh cream or yoghurt.
An original recipe by Cyberchef Philippe Broad
Dining Out: Charleston, South Carolina