• 6 plums, halved and seed removed

  • 25g unsalted butter

  • 60g caster sugar

  • ½ sp cinnamon powder

  • Four sheets of filo pastry

  • Melted butter and icing sugar for dusting

  • The Elderberry Compote

  • 175g caster sugar

  • 2 tbs water

  • Half a cinnamon quill

  • 300g blackcurrants and blueberries

  • 30g flaked almonds

  • The mascarpone

  • 250g mascarpone

  • 50g icing sugar

  • 1 vanilla pod


  • 1.

    Preheat your oven to 190c.

  • The plums:

  • 1.

    First cut the plums into thick slices on an angle widthways and fan each one a little onto a non-stick oven tray.  Dot them with the butter and sprinkle with the caster sugar and cinnamon powder. Bake for 10-15 minutes in the pre-heated oven until soft.

  • 2.

    Lay two sheets of filo pastry on your work surface, brush them with melted butter and dust lightly with icing sugar.  Put a second sheet of filo on top, brush generously with butter and dust with icing sugar. Cut the pastry in half widthways. Scrunch each sheet of filo pastry individually and place them on a baking tray. Bake in the preheated oven for 5 minutes until golden then remove and set aside.

  • The elderberry compote:

  • 1.

    In a small pan boil the water together with the sugar and cinnamon quill. Add the berries and simmer for 5 minutes, the texture should be like slightly liquid jam. Add the flaked almonds, turn off the heat and set aside.

  • The mascarpone:

  • 1.

    Mix the mascarpone together with the caster sugar. Split and scrape the vanilla pod and add the seeds to the mascarpone, mix in well.

  • 2.

    To serve, spoon the elderberry compote onto four plates, Put a roasted plum half on top, the pastry on top of that and a great spoonful of the mascarpone to one side.

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