Chef - Roger Jones

Ark of Taste Product - The Shropshire Prune Damson

Producer - Catherine Moran

Three elegant and lavish desserts in one. Crisp, quaint macaroons combined with an indulgent chocolate sandwich, all washed down with a devilish damson martini. Damsons have never tasted so good!


Damson Martini

– Soak 500g damsons in a bottle of gin for one year.

– To make the martini, place one or two soaked damsons in glass and add a healthy slurp of the damson gin with a dash of Blackwood English Vermouth.


Damson Sandwiches

– Gently melt 250g of white chocolate in a heat proof bowl set over barely simmering water. Once completely melted and smooth, pour out onto a marble slab. With a palet knife thinly spread the chocolate mix out, ensure that it is even all over. Allow to set before carefully cutting into sandwich style triangles.

– For the filling cook 250g of stoned damsons with the rhubarb liquor (if using), 50g of sugar and half a vanilla pod, on a gentle heat until the fruit is soft. Blend in a food processor and chill. Once cold, combine with some of the whipped cream to make a pink creamy filling.

– Pipe the mixture onto one of the chocolate sandwiches. Place another triangle on top. Repeat.


Damson macaroons 

– Preheat the oven to 150°C.

– Place egg whites in a bowl with a pinch of salt and mix with electric mixer until stiff. Slowly add the caster sugar, whisking continuous until well combined.

– Add the blackberry powder and continue to mix for a further 20 seconds.

– Sift the ground almonds and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve.

– Fold into the egg white mixture, which should be smooth and a very viscous, not runny.

– Pipe onto trays lined with baking paper.

– Rap the trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes.

– Check if one comes off the tray fairly cleanly, if not bake for a little longer.

(For more guidance to making Macaroons, please view this video)

– For the filling mixture place 100g of stoned damsons with 50ml of  stock syrup and 50ml of damson gin in a heavy based pan. Bring to the boil and reduce.

– Blend and whisk in an egg yolk, allow to cool.

– Pipe the mix onto one of the Macaroon bases, before covering with another Macaroon half. Repeat.

Damson Martini

500g damsons

slurp of the damson gin

dash of Blackwood English Vermouth


Damson Sandwiches

250g of white chocolate

250 grams stoned damsons

a healthy splash of rhubarb liquor (or water)

50 grams sugar

half a vanilla pod

250ml whipped cream (may not use it all)


Damson macaroons 

4 large (140g) egg whites 70g caster sugar 230g icing sugar 120g almond meal 2g salt (tiny pinch) Blackberry powder


100g of stoned damsons

50ml of  stock syrup

50ml of damson gin

1 egg yolk