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Herald on Sunday
By
Grant Allen
I have a huge bowl of plums on my kitchen bench and another tray in the sun ripening. We harvested the tree at the weekend and picked the lot before the birds started pecking into the dark beauties. Once they have all ripened I'll start making sauce and jam. I keep already-ripe plums in the vegetable box of the fridge until the whole crop is ready to go. Meanwhile, it's a good time to start tasting the first of the pick and poaching some in a light syrup to freeze for winter use.
Quanitities in this recipe are flexible depending on the amount of plum you have.
Ingredients
| 600 g | Plums (Main) |
| 1 bunch | Rhubarb |
| 1 to taste | Sugar, use white, brown or raw sugar - or use honey instead |
| 1 | Orange, for the zest and juice |
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Directions
- Split and stone the plums.
- In a baking dish, layer the half plums and some rhubarb batons.
- Drop the zest of an orange over the fruit and squeeze the juice into the dish.
- Sprinkle with sugar (white, brown or raw) or sweeten with liquid honey. It's up to you how much you use.
- Add a little water and poach in a medium oven until tender.
- Allow to cool and serve with yoghurt for breakfast or icecream or cream for dessert.
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