Caramel Plum Sundae with Pink Peppercorn Nut Brittle - Ainsley Harriott

Ingredients

• 75g unsalted butter
• 75g caster sugar
• 1 cinnamon stick
• 1 star anise
• zest and juice of 1 orange
• 1 vanilla pod
• 500g plums, quartered and stoned
• 350ml double cream
• 1 x 400g tin dulce de leche or caramel condensed milk
• 15g pistachios, chopped, to decorate
• For the Pink Peppercorn Nut Brittle
• 15g white sesame seeds
• 75g pecans, roughly chopped
• 200g caster sugar
• 75g pistachios, sliced or chopped
• 1 tsp pink peppercorns, crushed