1/2 stick (4 Tbsp) 50 g unsalted butter
24 red frim ripe plums, washed
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt ruby port
25 ml pomegranite syrup
300 ml Greek yogurt
1/2 tsp vanilla bean paste
24 red frim ripe plums, washed
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt ruby port
25 ml pomegranite syrup
300 ml Greek yogurt
1/2 tsp vanilla bean paste
method
1. Preheat the oven to 200°C, 400°F, gas mark 6.
2. Melt the butter in a cast iron oven proof dish over a medium heat. Quickly, fry the plums until they just begin to char, then transfer to the oven for 10-12 minutes.
3. Take out of the oven and place over a medium heat and sprinkle over the sugar. As the plums start to carmelize, toss them in the pan. Pour in the port and pomegranite syrup.
4. Meanwhile, mix the yogurt with the vanilla bean paste.
5. Serve the plums warm with Greek yogurt, or almond biscuits which can also be found in the database.
2. Melt the butter in a cast iron oven proof dish over a medium heat. Quickly, fry the plums until they just begin to char, then transfer to the oven for 10-12 minutes.
3. Take out of the oven and place over a medium heat and sprinkle over the sugar. As the plums start to carmelize, toss them in the pan. Pour in the port and pomegranite syrup.
4. Meanwhile, mix the yogurt with the vanilla bean paste.
5. Serve the plums warm with Greek yogurt, or almond biscuits which can also be found in the database.
serving amount
serves: 8
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