An easy autumnal dessert from regular demo chef Hayden Groves
1 vanilla pod
6 large ripe ruby plums, cut in half, stone removed
75g unsalted butter
75g caster sugar
1 fresh bay leaf
1 tbsp red wine vinegar
Carefully cut the vanilla pod in half and remove the seeds, then ripple them through the mascarpone. Over a low heat in a small frying pan just big enough to contain the plums, melt the butter with the caster sugar, the remainder of the vanilla pod and the fresh bay.
Place the plums cut side down and cook for 5-6 mins, until they are deeply glazed. Baste every so often with the buttery juices. Add the red wine vinegar, swirl the pan to emulsify, then carefully turn the plums over and remove the pan from the heat. Allow the plums to rest for 3 mins or so. Divide between plates, spoon over the sticky, deep ruby-coloured syrup, and serve with a good dollop of vanilla mascarpone.
Recipe: Hayden Groves