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. A plum dessert like this one is a cinch to make and while they taste their best when in season, sautéing the slices brings out the natural sugars of the fruit. Plums are delicious in salads, as a sauce served in a homemade belini, plum barbecue sauce, granita, roasted plum parfaits, jam, and more.
For this dish I added a simple maple nut brittle. It’s not necessary but quite delightful if you do decide to go with it.
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
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!