Starters & Light meals

Gorgonzola toasts with sticky vanilla-scented plums

4
Easy
10 minutes
20 minutes
Wine/Spirit Pairing
Brampton Shiraz 2009

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Ingredients

Method
  • 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

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.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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Comments

  • default
    Elspeth Kempe
    5 May 2015

    Looks a great recipe, but fresh plums in May????

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