Roast chicken

Roast chicken with plums, honey and rosemary

1 hour

Baked plums with tarragon vinaigrette

10 - 15 minutes

Pistachio-dusted poached plums

Plum ice and jelly with black sesame and chocolate shards

20 minutes

Fig and plum tart with mascarpone

Jelly recipes

Traditional trifle with home-made plum jelly

25 minutes

Verjuice-poached stone fruit with a wedge of cheese

20 minutes

Verjuice-poached stone fruit with a wedge of cheese

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 cups verjuice
1 T pink peppercorns
6 juniper berries
1/3 cup brown sugar
6 ripe nectarines
6 ripe plums
Mature Cheddar cheese, for serving

Method

Place a small saucepan over a medium heat and add the verjuice, peppercorns, juniper berries and brown sugar. Stir until dissolved.
Cut the nectarines and plums into wedges and add to the warm syrup. Bring to a gentle simmer and slowly stew until the fruit is tender, juicy and fragrant.
Serve with thin slivers of mature cheese.

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Roast chicken with plums, honey and rosemary

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Pistachio-dusted poached plums

Whole plum and almond tart

Easy berry cheesecakes

Plum-and-coconut ice cream

Plum and watercress salad

Fruit tarts

Plum ice and jelly with black sesame and chocolate shards

Fig and plum tart with mascarpone

Traditional trifle with home-made plum jelly

Verjuice-poached stone fruit with a wedge of cheese

Verjuice-poached stone fruit with a wedge of cheese

Ingredients

Method