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By Philippe Broad

PARIS, 21 JULY 2015 — The idea for this dessert was triggered by American peppered plum jam from the Carolinas. The pepper brings out the full flavours of red fruits and the basil gives the blend an unexpected and interesting note.


1 lb or 500 g. firm red plums

1/2 lb or 250 g. red currants

1/2 lb or 250 g. raspberries

1 lb or 500 g. honey

Freshly ground pepper from the mill

1 bunch basil


Remove stones from plums and remove the red currants from their stalks.

Reserve the raspberries.

Using kitchen scissors grossly chop the basil reserving the larger stalks.

Pour the honey into a saucepan and add the plums and basil stalks.

Add a generous helping of freshly grouund pepper.

Heat gently and allow to simmer until the plums have softened a little. Then add the red currants and chopped basil.

Allow to simmer for 2 - 3 minutes, remove from heat and allow to cool and then refrigerate. Remove the basil stalks and serve in dessert glasses.

Decorate with the raspberries and a small sprig of basil.

Serve with creme fraiche, fresh cream or yoghurt.  

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