top of page

Basil & Lime 

Poached Plums

I stole this idea from a friend’s girlfriend, they invited us around for dinner & I absolutely stuffed myself with poached nectarines with basil. You can easily swap your stone fruits around. So, I took the idea and pimped it by making a lime & basil syrup – this is an awesome quick fuss free pud!



Dairy Free

Gluten Free

Wheat Free



  • 90g caster sugar 

  • 180ml  water 

  • 1 lime - zested & juiced  

  • 4g basil leaves - picked from stalks and finely sliced  

  • 8 plums - cut in half remove the stones   



  1. Place your sugar, water, lime zest & juice & basil into a pan. Bring to a boil until the sugar has completely dissolved & the liquid begins to look a little syrupy. 

  2. Drop your plums into the boiling syrup & let them simmer until the skin begins to crack on the plums.  

  3. Take off the heat & leave to cool for a bit in the syrup. 

  4. Spoon over vanilla ice-cream or Greek style yogurt & a drizzle of floral honey.  

Kj's Tips

  • Be careful not to overcook your plums as they will continue to cook & soften once off the heat.  

  • You can use any stone fruits for this recipe. Nectarines work really well with thyme instead of basil. Apricots work really well with orange instead of lime & mint instead of basil.  

  • This is so flipping good as a topping with your morning granola or porridge.  

  • Don't bin the syrup you can reuse it for cooking more plums or add it to a glass of sparkling water & ice to make cordial. It’s also pretty awesome added to gin or vodka.  


  • Keep in the fridge for 5-6 days in an airtight jar. 



Egg & Bacon Pie

Kiwi style bacon and egg pie with a Scottish twist.


Leek Rosti

We call this dish whitebait in NZ and it is delicious.


Basil Plums

An awesome fuss free pudding.


bottom of page