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


  1. 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.
  2. 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.
  3. Add the plums back to the pan and gently simmer until just warmed through and coated with the sauce.
  4. Meanwhile, mix the yoghurt and mint. Serve the plums with dollops of the mint yoghurt and extra sauce from the pan.


  1. 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.
  2. Try this recipe with different spices, like star anise, allspice berries, cardamom pods or even a vanilla pod.
  3. For extra crunch, serve the plums with toasted flaked almonds.
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