Braai recipes

Gorgonzola toasts with sticky vanilla-scented plums

20 minutes

Coffee-and-vanilla layered frozen parfait with roast plums

20 minutes

Poached stone fruit and vanilla mascarpone cream

30 minutes

Cocktail recipes

Campari and summer fruit punch

Sweet pea, fresh plum and feta salad with organic avocado oil

Poached plums with sugar-free biscuit crumble and pistachios

5 minutes

Watermelon recipes

Watermelon, plum and granadilla punch

Fresh asparagus in parma ham gratin with balsamic plums

5 minutes

Fish recipes

Poached plums with black-cherry yoghurt

5–10 minutes

Poached plums with black-cherry yoghurt

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 5–10 minutes

Ingredients

8 plums
¼ cup water
2-3 T sugar
Black-cherry yoghurt
Honey-tossed crushed walnuts

Method

Halve and stone plums, then add to a small saucepan with water and sugar. Simmer gently for 5–10 minutes, or until slightly softened and the skins begin to peel away from the flesh.
Remove from the heat, peel and serve with the juices and good dollop of black-cherry yoghurt*. Top with honey-tossed crushed walnuts.

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Gorgonzola toasts with sticky vanilla-scented plums

Coffee-and-vanilla layered frozen parfait with roast plums

Roast peach-and-plum pudding

Plum custard puddings

Poached stone fruit and vanilla mascarpone cream

Campari and summer fruit punch

Sweet pea, fresh plum and feta salad with organic avocado oil

Poached plums with sugar-free biscuit crumble and pistachios

Watermelon, plum and granadilla punch

Fresh asparagus in parma ham gratin with balsamic plums

Citrusy seafood salad

Poached plums with black-cherry yoghurt

Poached plums with black-cherry yoghurt

Ingredients

Method