Roasted Cherry Plums

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Plant BasedGrain Free
CALORIES
193kcal
protein
15.4g
carbs
32.7g
fat
0.2g
serves
6serves

Introduction

When I was given a box of these gorgeous cherry plums, I wanted to do something simple but spectacular with them.
I decided to roast them and serve them over a vanilla spiked yoghurt.
The end result is deliciously caramelised plums that are offset by a creamy, sweet yoghurt…all bathed in a rich fruity sauce.

The best part of this recipe is how flexible it is.
You can use whichever sweetener you like, depending on your way of eating.
Keto? Use a brown sugar replacement and sugar-free maple syrup.
Vegan? Coconut yoghurt and maple syrup.
Paleo? Same again.

You can cut your cherry plums in half and remove the pips, and you should absolutely do this if you are serving them to small children.
Or, if you’re lazy like me, you can roast them whole and just push the pips to one side of your bowl.
The sweetness level of the finished dish will be dependent on the ripeness of your plums and I suggest that you taste and tweak to suit.

Enjoy!

The recipe

Ingredients

1 kg cherry plums, pitted or whole
1/4 cup brown sugar or sweetener of choice
1/2 cup water
900 grams plain Greek yoghurt
6 teaspoons honey or liquid sweetener of choice
2 teaspoons vanilla extract

Directions

Step 1
Pre-heat oven to 200 degrees C
Step 2
Cut your plums in half and remove the pip, or do what I did and leave them whole. This is entirely up to you and who you will be serving these plums to.
Step 3
Lay the plums out on a baking tray and sprinkle them with your choice of sweetener.
Step 4
Carefully pour the water around the plums.
Step 5
Bake for 15-20 minutes until the plums are deliciously softened and caramelised.
Step 6
Carefully remove the tray, making sure that you don’t spill any of the ruby red juices.
Step 7
Swirl the vanilla through the yoghurt and then add the honey. Taste and adjust sweetness to your preferred level.
Step 8
Serve the plums on a bed of yoghurt, drizzled with the rich fruity sauce, with some sprigs of fresh lemon thyme scattered over the top.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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