Neill Anthony's spiced plums with vanilla creme and peanut honeycomb

Neill Anthony’s spiced plums with vanilla creme and peanut honeycomb

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For the spiced plums
50g butter
250 ml dark brown sugar
1 tsp allspice
1 tsp vanilla essence
10 plums, pitted and halved
1 tbsp sour cream
For the vanilla creme
1 vanilla pod, seeds only
1 tbsp sour cream
To assemble
200g store-bought peanut honeycomb
Vanilla ice cream, to serve

For the spiced plums
1. Preheat oven to 180°C.
2. Heat butter in a non-stick, ovenproof pan over medium heat. Add the sugar, allspice, and vanilla essence. Stir.
3. Add plums, flat-side down, and cook for 4 minutes.
4. Bake in the oven for 5–6 minutes, removing once the plums are soft and cooked. Set aside to cool.
For the vanilla creme
1. Mix together the vanilla seeds and sour cream in a bowl.
To assemble
1. Set the plums in dessert bowls. Add the honeycomb and top with vanilla creme. Drizzle with the warm plum syrup from the pan.
2. Serve with ice cream.

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