Caramelised plums with honey & spices
Serves 4 – 6
Treat yourself to a delicious and naturally sweet dessert. This is a healthier alternative to most baked puddings and a great way to make the most of seasonal fruit. The beautiful ruby colour of the wedges with a dollop of yoghurt and some mint leaves is a satisfying, yet light dessert.
1 tsp (5 ml) olive oil
2 tbsp (30 ml) butter
6-8 medium-sized ripe plums, halved, pitted and quartered
100 ml strong Rooibos tea
100 ml orange juice
3-4 tbsp (45-60 ml) honey (depending on the sweetness of the fruit)
1 cinnamon stick
2-3 whole cloves
150 g plain unsweetened yoghurt
10-12 mint leaves, thinly sliced
- Heat oil and half the butter in a large frying pan. Once the butter begins to sizzle, add the plums in batches, cut-side down. Pan-fry until brown, spoon out and fry the rest. Spoon out.
- Reduce the heat and add the remaining butter, tea, orange juice, honey, cinnamon and cloves to the pan. Simmer for about 5 minutes or until thick and syrupy.
- Add the plums back to the pan and gently simmer until just warmed through and coated with the sauce.
- Meanwhile, mix the yoghurt and mint. Serve the plums with dollops of the mint yoghurt and extra sauce from the pan.
- Depending on how sweet or tart the flavour of the plums are, reduce the honey slightly. Very ripe plums will cook much faster and have a sweeter flavour.
- Try this recipe with different spices, like star anise, allspice berries, cardamom pods or even a vanilla pod.
- For extra crunch, serve the plums with toasted flaked almonds.