Poached plums & Golden Oats
Tender plums poached in a vanilla syrup with a quick granola-style oat topping.
Substitute:
- No plums? Try with peaches, apricots, nectarines or figs.
- No flaked almonds? Use any nuts and seeds you like.
- No ice cream? Try with a dollop of creme fraiche or yoghurt (or vegan alternatives).
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
For the plums:
4 Plums
30 g Caster sugar
2 tsp Vanilla extract
500 ml Water
For the oats:
40 g Rolled oats
20 g Flaked almonds
20 g Walnuts
40 g Maple syrup
10 g Olive oil
For serving:
Vanilla ice cream
Recipe:
- Cut the plums in half and remove the stones (make sure you compost them).
- Add the sugar, vanilla and water to small pan. Bring to the boil, then turn down the heat to a simmer. Add the plums and turn off the heat. Set aside to poach while you make the granola.
- Add the rolled oats, flaked almonds and walnuts to a small frying pan. Place over a medium heat and cook for 2-3 minutes, tossing often, until light golden brown. Add the oil and maple syrup, mix well and turn off the heat. Set aside to cool.
- Serve the poached plums with the oats and a scoop of vanilla ice cream. Enjoy!
How to store
Store the plums in the fridge for up to 3 days. Store the granola in an airtight container for up to 7 days.
Leftovers
Use any leftover vanilla syrup for cocktail recipes. Pour into an ice cube tray and freeze until needed.
