NZ Gardener - Garden Diary 2018 - - Seasonal Recipes -

INGREDIENTS • 600g plums, halved, stoned, quar­tered if large • 4 ta­ble­spoons caster sugar • 1 cin­na­mon quill • 4 car­damom pods, squashed • 6 cloves • 100ml red wine • 75g but­ter • ¼ cup brown sugar • ¼ cup flour • ¼ cup ground al­monds • ¼ cup chopped al­monds • 300ml cream • 100ml plain unsweet­ened yo­ghurt

METHOD Pre­heat oven to 200°C. Put plums in a roast­ing dish and add sugar, cin­na­mon, car­damom, cloves and wine. Mix well and spread out. Place in oven for 15 min­utes or un­til plums are ten­der and liq­uid is syrupy. Re­move from oven and dis­card spices. Al­low plums to cool then re­frig­er­ate.

Re­duce oven to 180°C. Line a bak­ing tray with bak­ing pa­per. Put but­ter, sugar, flour and ground al­monds in a food pro­ces­sor and process to form a mix­ture with a gravel-like tex­ture. Trans­fer to a bowl and stir in chopped al­monds then sprin­kle the mix­ture over the bak­ing tray in a thin layer.

Bake for 10-15 min­utes or un­til golden brown, then set aside to cool. Break up any big lumps.

Put the cream and yo­ghurt in a bowl and whip un­til soft peaks form, then layer the plums, crumbs and yo­ghurt cream in bowls or glasses. Serves 6 Ray Mcvin­nie/cui­sine

INGREDIENTS • Fresh sea­sonal fruit • 2 cups vanilla Greek yo­ghurt • 2 ta­ble­spoons honey • sliced al­monds (op­tional)

METHOD Slice larger fruit, like straw­ber­ries. Put fruit, yo­ghurt and honey in a bowl and mix to­gether. Taste, and add more honey if de­sired. Pour mix­ture into a pop­si­cle mould. Press al­monds onto the base of each pop­si­cle. Re­frig­er­ate for 2 hours, then push an ice block stick in the mid­dle. Freeze for an ad­di­tional 4-6 hours.

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