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!
Vegetarian
Vegan
Dairy Free
Gluten Free
Wheat Free
SERVES: 4
INGREDIENTS
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90g caster sugar
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180ml water
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1 lime - zested & juiced
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4g basil leaves - picked from stalks and finely sliced
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8 plums - cut in half remove the stones
METHOD:
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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.
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Drop your plums into the boiling syrup & let them simmer until the skin begins to crack on the plums.
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Take off the heat & leave to cool for a bit in the syrup.
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Spoon over vanilla ice-cream or Greek style yogurt & a drizzle of floral honey.
Kj's Tips
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Be careful not to overcook your plums as they will continue to cook & soften once off the heat.
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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.
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This is so flipping good as a topping with your morning granola or porridge.
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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.
STORAGE:
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Keep in the fridge for 5-6 days in an airtight jar.
