Dessert Recipes > Plum and Apple Tansy

This recipe is part of the September 2008 Recipes Menu

Starter - Cream of Tomato Soup
Main Course - Harvest Beef
Dessert - Plum and Apple Tansy

How to make plum and apple tansy:
Plums and apples are signature fruits of autumn and go well together in this recipe. A tansy historically contained the bitter juice of tansy but nowadays this sharp taste is achieved by the addition of lemon or lime juice.


Apple and Plum Tansy
1/2lb plums, washed and stoned
1/2lb cooking apples, peeled, cored and sliced
2oz unsalted butter
4oz caster/superfine sugar
2 egg yolks, lightly mixed together
4 level dessertspoons white bread crumbs
1/4 pint double cream, lightly whipped (or use Greek yogurt or fromage frais)
2 and 1/2 floz cold water
optional 10ml lemon juice
(see measure conversions for more information)


- Melt the butter in the water in a saucepan.
- Add the fruit.
- Bring to the boil.
- Cover and simmer until the fruit is soft, stirring occasionally.
- Remove the fruit from the heat.
- Push the fruit through a sieve.
- Return to the pan and add the sugar.
- Cook over a low heat until slightly thickened.
- Remove from heat.
- Beat in the egg yolks.
- Stir in the breadcrumbs.
- Cook over a low heat until thickened, stirring.
- Remove from heat and allow to cool.
- Fold in the cream and optional lemon juice.
- Put into serving dish(es) and chill for an hour.
- Serve with extra cream.