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Plum & Apple Sundae

Paul Flynn is a well-loved TV chef in Ireland. When I caught up with him he was cooking for an exclusive private dinner and this was the dessert.


  • Plum & Apple Compote

  • 12 (1.3kg) plums (variety -black and orange inside), cut into 2cm dice

  • 5 (750g) red apples, peeled, cut into 1cm dice

  • 1/3 cup (75g) brown sugar

  • 5 cm ginger, peeled by scraping with a teaspoon and finely chopped

  • 2 star anise

  • ½ teaspoon cinnamon

  • 1/8 teaspoon grated nutmeg

  • 1 cup (250ml) apple juice

  • Sorbet

  • 1 sheet titanium gelatine

  • 2 tablespoons caster sugar

  • 2 cups (500ml) apple juice

  • 2 strips lemon peel

  • 2 tablespoons fresh thyme leaves + a few thyme stalks

  • ¼ cup crème fraiche

  • 1 tablespoon glucose

  • 1 large egg white

  • Sabayon

  • 5 egg yolks

  • 200g caster sugar

  • 1 cup (250ml) apple cider

  • 300 ml double cream

  • To serve

  • Pistachio praline

  • Borage flowers


  • 1.

    For the compote: combine all ingredients in a large saucepan. Mix well, bring to the boil then reduce to a simmer. Cover and cook for 25 minutes or so, stirring occasionally. Remove lid and cook for a further 15 minutes, stirring occasionally as liquid reduces. Cool.

  • 2.

    For the sorbet: soften gelatine in cold water. Place sugar, juice, lemon peel, thyme and thyme stalks in a medium saucepan over medium heat. Mix well and bring to the boil. Squeeze excess water from gelatine and add to pan with crème fraiche and glucose and mix again. Remove from heat. When cool remove lemon strips and thyme stalks. Place in ice-cream machine with egg white and churn according to machine instructions. Alternatively freeze in a shallow tray and when almost frozen, break up and whizz in a food processor. Place in freezer until needed.

  • 3.

    For the sabayon: place egg yolks, sugar and cider in a medium saucepan over low heat (an induction cooktop allows you to take the temperature up a little higher. If unsure, use a double boiler). Whisk together continuously until light and thick and bubbles are just starting to appear. Remove from the heat immediately and pour into a shallow tray to cool. Gently whisk in cream and place in fridge.

  • 4.

    To assemble: spoon some compote into the bottom of a large wine glass or similar. Place a scoop of sorbet on top and spoon over the sabayon. Paul used a pacojet to lighten the sabayon and pipe over the sorbet. Garnish with pistachio praline and borage flowers.

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