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There's something infinitely satisfying about stewed fruit with custard. For me, this dish falls into the same category of as comforting desserts like bread & butter pudding, crumbles and fruit pies. And, as the climate in the Southern Hemisphere cools, I find myself turning more and more to these simple, tried and tested treats.

In this recipe, plums are stewed with rhubarb and then served with generous helpings of homemade crème Anglaise, also known as 'English pouring custard', infused with vanilla bean.

It's a gorgeous dessert to eat and also to look at with the rich purple plums and vibrant pink rhubarb contrasted beautifully against the pale yellow custard.

Photo: © S. Wongkaew (2010) licensed to About.com, Inc


March 21, 2010 at 9:53 pm
(1) Terese Lamb says:

Not for the first time, your desserts are so simple and so perfectly balanced and beautifully presented. You are an inspiration.

March 21, 2010 at 9:54 pm
(2) Sally says:

I agree with Therese. Could not agree more.

March 21, 2010 at 9:54 pm
(3) BenjaminD says:

Very classy. Love the shots.

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