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Lemon and vanilla poached plums

What you'll need
  • Serves 2
  • 6 medium sized plums , halved with stones in
  • 2 cups water
  • 5 tbs rice malt syrup
  • 1 vanilla bean, split in half
  • zest of 1 lemon
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A few tips

  • These will keep in the fridge for a week!

These make for a great guilt free dessert and are a lovely balance of tart and sweet. They are also super delicious on top of my spelt muesli with a dollop of Greek yoghurt!

  1. Place the water, lemon zest, vanilla bean and rice malt syrup into a medium sized pot.
  2. Bring to the boil and let it bubble away on high heat for 10 minutes. This will help the vanilla and lemon begin to release their flavour.
  3. Reduce the heat to a gentle simmer and add the plums, arranging them cut side down in the pot.
  4. Simmer gently for 15 minutes, then turn over using a spoon, to cut-side up. Simmer on low for another 15 minutes.
  5. At this point taste the syrup to make sure you are happy with the flavour. Rice malt syrup is around 1/3 less sweet than sugar so you may need to add a little more depending on your tastebuds.
  6. Serve immediately with yoghurt, or refrigerate once cool.

Extract taken from Lush Loves by Gemma Lush.
Photography by Andy Stavert.

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