However these plums were not for admiring. I'd eaten some au naturale at work for lunch, but there were still many more, going soft at the touch. Not for long though....
Upon cooking the minced ginger infused the plums and the plums themselves became soft, sharp and syrupy releasing all its juices. The oaty crumbly topping was as delightful and chewy.
600g -700g plums, stones removed and sliced
2 pieces of stem ginger, minced
50g caster sugar
For the crumble topping
150g plain four
100g chilled, diced butter
75g, caster sugar
50g rolled oats
Preheat the oven to gas mark 6. Place the plums in a 2 pint ovenproof dish and scatter over the ginger and sugar.
Rub the butter into the flour until it resembles unevenly sized breadcrumbs. Stir through the sugar and oats and scatter over the plums, do not be tempted to press it down. Bake for 30 - 35 minutes until the plums are soft and the crumble is golden brown. Serve warm with cream or custard. Adapted from Ainsley Harriott's Gourmet Express 2.