Citrus curd
Hand-made yoghurt mousse and tart plum sorbet
Cooking with
Baked pear and coconut pudding
Muffin recipes
Panna cotta
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Easy
15 minutes
30 minutes
Simmer the wine, juice and spices over a brisk heat, uncovered, for 30 minutes, or until reduced and syrupy.
Add the plums then cover and reduce the heat to a gentle simmer.
Poach for 10 minutes or until the plums are just tender. Leave to cool then chill.
Spoon the plums into dessert bowls then add the watermelon chunks and grapes, and serve.
Cook’s tips: If you prefer, don’t poach the plums, simply slice them and serve with the sauce.
For a decadent dessert, serve with organic yoghurt or cream.
Per serving: 744.3kJ, 1.3g protein, 0.4g fat, 34.2g carbs
TASTE’s take:
In Mexico, fresh fruit at road-side stalls is served sprinkled with chilli powder and fresh lime juice. It’s unexpected, but delicious, and is also where the idea behind the chilli in this sauce originated. However, if the combination of heat and sweet is not to your liking, simply leave it out.