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Desserts
And for la Pièce de résistance and my biggest passion of all, DESSERT. Cakes, Cookies, Cinnamon Rolls, Tarts, Ice cream and the list goes on...
Cinnamon plums with banana pecan ice cream
What you need:
(serves two)
For the plums:
3 large plums
1/3 tsp cinnamon
1-2 tbsp agave syrup or sweetener of your choice
For the ice cream:
1 large frozen banana
1/2 can full fat coconut milk refrigerated
2 tbsp sweetener of your choice
1/2 tsp vanilla essence
85g pecan nuts
How to prepare it
The plums:
Cut them in half, remove the stone and add them on parchment paper in the pre-heated air fryer. Sprinkle the cinnamon and agave syrup on top and cook for 15 minutes at low heat - approx. 100° then another 10 minutes at 180° so the plums become soft on the inside with a golden crisp on the outside.
The ice cream:
Chop most of the pecan nuts into small pieces and roast in a hot pan with 1/2 tbsp of sweetener until golden and sticky, keeping a few pieces intact for decoration.
Separately, add the banana, coconut milk, vanilla essence and the rest of the sweetener in a blender and process until smooth, then add the chopped pecan nuts and stir with a spoon.
Add the ice cream on top of the hot plums on a plate and decorate with the rest of the pecan nuts.
Enjoy!
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