Treat yourself to a delicious and naturally sweet dessert. This is a healthier alternative to most baked puddings and a great way to make the most of seasonal fruit. The beautiful ruby colour of the wedges with a dollop of yoghurt and some mint leaves is a satisfying, yet light dessert.
INGREDIENTS:
One teaspoon of olive oil
Two tablespoons of butter
Six to eight medium-sized ripe plums, pitted and quartered
100ml of strong Rooibos tea
100ml of orange juice
Three to four tablespoons of honey (depending on the sweetness of the fruit)
One cinnamon stick
Two to three whole cloves
150g of plain unsweetened yoghurt
METHOD:
1. Heat oil and half the butter in a large frying pan. Once the butter begins to sizzle, add the plums in batches, cut-side down. Pan-fry until brown, spoon out and fry the rest. Spoon out.
2. Reduce the heat and add the remaining butter, tea, orange juice, honey, cinnamon and cloves to the pan. 3. Simmer for about five minutes or until thick and syrupy.
4. Add the plums back to the pan and gently simmer until just warmed through and coated with the sauce.
5. Meanwhile, mix the yoghurt and mint. Serve the plums with dollops of the mint yoghurt and extra sauce from the pan.
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