• Stephen Hodgkinson

Vanilla Roasted Plums and Yoghurt

These are a great autumn treat and this can be done with any stone fruit when they are in season. To improve make a healthier version you can omit the pastry and remove the sugar and just use honey in the syrup or just roast them on their own at a lower heat.

Vanilla roasted stone fruit with yoghurt and honey

Serves 4

· 4 large plums fruit cut in half and the stones removed

· 1 Vanilla bean or 1 Tbsp of vanilla extract

· 50g sugar

· 1 cup of water

· 1 Tblsp of honey

· Cooking spray

· 100g Tamar Valley vanilla yoghurt

· 1 x sheet of short crust pastry cut into long triangles


1. Spray a baking tray with cooking spray and lay the fruit cut side facing up

2. Spray another tray and lay the pastry triangles down and also spray the tops

3. In a small pot add the sugar, vanilla, honey and water of over a medium heat until the sugar and honey has dissolved. The sugar helps to draw the natural juices from the fruit.

4. Pour the hot syrup over the fruit and place in a hot oven (~200°C) for 10-15mins or until the fruit just starts to caramelise and breakdown

5. Bake the pastry for 5mins or until golden

6. To serve place two pieces of fruit on a plate and add a dollop of the yoghurt. Lay the pastry pointing up on the yoghurt and add a spoonful of any remaining syrup from the roasting tray on the plate

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