Wash the plums thoroughly, cut them in half and remove the stones.
Peel the ginger and cut it very finely.
Put the plums and the ginger in an ovenproof dish or baking tin with sugar and the rind and juice of the lemon and bake for 20-25 minutes in a preheated oven at 180°C. Let the plums cool.
Scrape the vanilla seeds out and mix them with the sugar, beat it together with the cream until a light, creamy consistency.
Serve the baked plums and vanilla cream in 4 glasses and top with nut crumble.
Nut crumble:
Put sugar, butter and flour in a bowl and mix well together by hand.
Chop the different nuts roughly, pour them into a bowl and toss them together with the crumble mixture.
Bake in a preheated oven at 200°C for 15 minutes and allow to cool.
