Ingredients

Method

• 500 g plums, halved
• 125 g raspberries
• 120 g blueberries
• 1/4 cup pomegranate molasses
• 1/4 cup verjuice
• 5 cloves
• 50 g hazelnuts, toasted

Method

Ingredients

Preheat the oven to 180°C. Place a large sheet of baking paper onto a baking tray and place all the ingredients except the hazelnuts onto it. Turn up the edges of the baking paper to prevent the liquid from running out.

Cover with another large piece of baking paper and crimp the edges to create a parcel. Cook for 15–20 minutes, or until the plums are soft.

Remove the parcel from the oven, open with care and shave over the hazelnuts.