ROASTED SPICED PLUMS WITH ALMOND CRUMBS & YOGHURT CREAM
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.