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10 minutes

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35 minutes

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30 minutes

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Green salad of green and Tigarella tomatoes

Gorgonzola toasts with sticky vanilla-scented plums

20 minutes

Gorgonzola toasts with sticky vanilla-scented plums

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

6 ripe plums
100 g sugar
125 ml water
1 vanilla pod, split
1 baguette, sliced
50 g butter
soft Gorgonzola, for serving
pea shoots or other young herbs, to garnish

Method

Preheat the oven to 200°C.

Halve three plums and leave the remaining 3 whole.

Place the sugar and water in a medium-sized saucepan over a medium to low heat.

Stir until the sugar dissolves, then add the halved and whole plums and vanilla pod to the liquid. Simmer gently for 5 to 10 minutes, or until the plums are soft and the skins peel off easily. Remove the plums from the liquid and peel, then simmer the plum syrup for a further 5 minutes until slightly thickened.

Lightly brush the baguette slices with butter and toast in the oven for a few minutes a side, or until golden and crunchy.

When the plums are completely cool, serve with creamy Gorgonzola and buttery baguette slices and drizzle over a little syrup. Garnish with the herbs.

Cook's tip: Any leftover plums and syrup can be stored in an airtight, sterilised jar in the fridge for up to 3 to 5 days.

TASTE's take

The gorgeous warm blush of colour of a bowl of poached plums adds a festive glow to any meal. I also like chargrilling poached plums and serving them with pan-fried steaks and Gorgonzola butter at a braai, and as a side to Chinese five-spice duck for Christmas dinner.

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Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

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Asian-style tomato ragout

Green salad of green and Tigarella tomatoes

Quick tomato tatin

Gorgonzola toasts with sticky vanilla-scented plums

Gorgonzola toasts with sticky vanilla-scented plums

Ingredients

Method