3 tbsp prune juice
2 tbsp freshly squeezed orange juice
4 strips of orange zest, cut with a potato peeler
1 sprig of rosemary
2 sprigs of lavender flowers, plus extra to decorate
1 tsp runny honey
25 g (1 oz) redcurrants
250 g (9 oz) ripe English plums, halved and stoned
3 tbsp 0% fat natural yoghurt, Greek style, to serve
1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Put the prune juice, orange juice and zest, rosemary, lavender and honey into a small saucepan over a low heat and simmer for 4-5 minutes, until you have a light syrup. Remove from the heat, add the redcurrants and leave to cool.
3. Line a roasting tin with baking paper and arrange the plum halves in it, cut-side up. Spoon half the syrup over the plums, then roast in the oven for 15 minutes until soft. Remove from the oven.
4. Arrange the plums on a serving plate, spoon over the remaining syrup and top with the yoghurt. Decorate with lavender before serving.
¢â‚¬Â¢ This dish can be served hot or cold but is best served warm with chilled yoghurt.
¢â‚¬Â¢ Choose only ripe plums for this dish so that the skins can be removed after roasting.
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