This marsala plums recipe is a traditional Italian dessert, simple but delicious. I have tried plums with mascarpone, vanilla and pistachio ice cream, but plums and cream are the supreme combination.

Serves 6

Ingredients:

– 1kg plums, halved and stones removed
– 200g caster sugar
– 250ml good Marsala dessert wine
– 250ml fresh cream
– fresh mint sprigs, to decorate

Method:

1. Simmer the plums, sugar and Marsala in a saucepan on a medium heat for 20 minutes, until the plums are soft and the sauce is nice and syrupy.
2. Meanwhile, whip the cream in a mixing bowl just until soft peaks form.
3. Remove the plums with a slotted spoon and divide between six dessert glasses. Spoon over the juices from the pan and serve with a good dollop of whipped cream and a sprig of fresh mint to decorate.
4. If you like, you can grate dark chocolate shavings or sprinkle toasted almond flakes on top.

 ‘In Italy, eating translates into saporous feasts, merriment and chat, and all guilt  free. I had travelled from purgatory to heaven.’ So begins Eileen Dunne  Crescenzi’s wonderful adventure with Italian food, culture and celebrations. In  Festa the renowned restaurateur shares the recipes and memories that defined her  many happy years living la dolce vita. For every occasion there is a recipe, and for every recipe there is a story about the trials and triumphs of an Irish food lover’s  life in Italy.

To buy your copy visit www.gillmacmillanbooks.ie.

DunneCrescenzi DunneandCrescenzi DunneandCrescenzi