Personally, I wouldn’t call greengages remotely exotic, but clearly Morrisons’ mileage varies. I picked these up at the weekend, and made an almond sponge topping for them.
I halved the greengages and poached them in a little water for about 10 minutes, turning about half way through. I didn’t bother with any sort of sweetening, but you might want to add a bit of honey – we don’t have a particularly sweet tooth. If I’m poaching plums, I often add star anise, or some cloves and cinnamon.
On to the topping: this is great if you’re trying to keep your carbs down, as ground almonds are far less carby than flour.
Whizz 5oz ground almonds, 5oz margarine and 4oz sugar (anything will do – last night I used a mix of granulated and demerara, as that’s what came to hand), and two eggs, in the food processor.
Ladle it on top of the fruit, smooth it out a bit, bung in the oven for 50 minutes at gas 4 / 180˚. If you have some, sprinkle the top with slivered almonds, as they give it a lovely texture.
using up: four plums and a wrinkly cooking apple
Peel and core the apple, and cut into chunks. Set in an ovenproof dish.
Cut the plums in half, and remove the stones. Set cut side down in a shallow pan, and add about 1/2″ of water, two star anise, and half a cinnamon stick, and some honey (how big a spoon is up to you – we don’t like things sweet, so it was probably a teaspoon or so for us). Poach for about 5 minutes.
Remove the plums and pile them on top of the apple. Turn up the heat under the cooking liquor and boil ferociously until it reduces to a syrup, then remove the star anise and cinnamon and decant the liquid onto the fruit.
Bung 4oz each of ground almonds, butter and caster sugar, together with two eggs, into the food processor and blitz until combined. Spoon on to the fruit mix, and bake for 50 minutes to an hour at gas 4. We didn’t have any cream, so we had to slum it with vanilla ice cream. It still worked 🙂