Ingredients

Method

• 6 ripe plums, washed
• 6 T crème fraîche
• 50 g pistachios, shelled
• 4 sugar-free biscuits

Method

Ingredients

Place the plums in a small saucepan and half submerge in water. Simmer over a medium to low heat for 3 to 5 minutes, turning often to ensure they poach evenly. Remove from the heat when the skin starts to split and come away from the fruit.

Peel the plums, reserving the skin in the poaching water. Set aside the peeled plums and gently reduce the poaching water.

Strain the juice and set aside. Place 1 T crème fraiche in the centre of 6 plates. Top each with a poached plum, scatter over the pistachios and crumble over the sugar-free biscuits. Drizzle with the plum juice to serve.

Cook’s note: Sugar-free biscuits are available at health stores.