Name: Plums & blackberries in rosemary syrup
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 100g golden caster sugar; 50g light muscovado sugar; 2 lemons pared zest and juice; 4short sprigs rosemary; 4 ripe plums halved and stoned; 300g ripe blackberry; vanilla ice cream to serve

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Plums & blackberries in rosemary syrup

Plums & blackberries in rosemary syrup

Good Food team

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Serves 4

Easy

Total time: 30 mins

Ready in 30 minutes

A star rating of 4.8 out of 5.7 ratingsRate

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This seasonal dessert is can be prepared in advance with any leftovers perfect for breakfast

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Classic vanilla ice cream

A star rating of 4.4 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

100g golden caster sugar
50g light muscovado sugar
2 lemons

pared zest and juice
4short sprigs rosemary
4 ripe plums

halved and stoned
300g ripe blackberry
vanilla ice cream

to serve

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Put the sugars into a saucepan with 250ml/9fl oz cold water. Heat gently and stir until the sugars have dissolved, then bring to the boil and simmer for 10 mins to reduce slightly.
step 2

Add the lemon zest and juice, rosemary and plum halves, bring back to a simmer and cook gently for 10 mins until the plums start to soften. Tip the blackberries into the pan and stir gently to warm through. Serve in bowls with scoops of ice cream.

RECIPE TIPS

GIVE IT A TWIST

Use peaches, nectarines or apricots instead of plums, or replace rosemary with lavender. Serve with yogurt instead of ice cream, for a healthier alternative.

Recipe from Good Food magazine, September 2004

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A star rating of 4.8 out of 5.7 ratings

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