A dessert concludes the main meal and for me, it's the last thing I think about when planning a meal. I'm just as happy to snack on fruit and a bit of cheese than fill my stomach with another course. I am usually too full. But give me an option to savour fruit with yogurt, I'll always make room. It signals to my brain something fresh and light.
- 2 plums, washed and sliced into quarters
- good handful blackberries
- 2 to 3 tablespoons maple syrup
- 1 tablespoon butter
- 2 cups Greek plain yogurt
- 1 teaspoon ground cardamom (optional)
- Simple Nut Brittle -
- handful of pecans
- handful of almonds
- splash of maple syrup
- sea salt
Preparation time 15mins
Cooking time 15mins
In a medium-sized frying pan over medium heat, add maple syrup and butter. When butter has melted, give the pan a swirl then add plum slices. Cook 5 minutes then flip slices over and add blackberries. Cook until plum slices are soft. You can leave this for up to a few hours before using. When ready to use, reheat.
To make the brittle, preheat oven to 350f (180c). On a parchment-lined baking sheet add nuts and a splash of maple syrup (make sure all nuts are lightly coated) and a sprinkling of sea salt. Bake 15 - 20 minutes. Remove from oven and allow to cool.
Divide yogurt between two bowls followed by the plum slices. Top with nut brittle and the juice from the plums.
The Culinary Chase's Note: If removing from refrigerator, let plums come to room temperature before cooking. Enjoy!