Baked Plums with Vanilla Yoghurt & Granola
Extract from Fearless Food © Lynda Booth 2017
Finding ripe plums isn’t always easy but baking them in the oven releases their natural juices and provides a fruity syrup which can be spooned over fresh yoghurt. Sprinkle over some granola, preferably homemade, and you have a great start to a brunch. There are good granolas on the market but you can’t beat choosing your own balance of ingredients. With the quantities below, there will be plenty left for another day.
To prepare the Baked Plums with Vanilla Yoghurt & Granola
For the granola
Preheat oven to 170˚C, 150˚C Fan, 325˚F, Gas 3.
Line a baking tray with a silicone mat or parchment paper. Place the first four ingredients in a bowl, chop the pecans roughly into about 3 pieces and add to the mix. Melt the butter in a medium saucepan, add the cinnamon, maple syrup and a pinch of salt. Add the dry ingredients to the saucepan and mix well. Spread the granola onto the lined baking tray. Pop in the oven to roast lightly for about 20 minutes, turning once with a spatula during the cooking process. Remove, allow to cool and store in an airtight jar. Increase the temperature of the oven for the plums to 200˚C, 180˚C fan, 400˚F, Gas 6.
To prepare the plums & yoghurt
Place the plums in a single layer in an ovenproof dish. Pour the yoghurt into a serving bowl. Split the vanilla pods in half lengthways. Using a small utility knife, flatten the pods with a knife and scrape out the little black seeds. Scatter the seeds from one pod over the plums and add the seeds from the second pod to the yoghurt. Add the shells of the two pods to the plums, sprinkle over the sugar and pour in the water. Cover the plums with tinfoil and bake in a preheated oven for about 20-30 minutes, depending on their ripeness.
Mix the honey into the yoghurt and vanilla. Keep refrigerated until ready to use. Serve the baked plums warm or cold (they can be reheated in the oven if you wish) along with the syrup. Spoon over the vanilla yoghurt and scatter some granola on top.
- Serves 6
For the granola
150g jumbo oats
60g pumpkin seeds
60g sunflower seeds
40g flaked unsweetened coconut
50g unsalted butter (or coconut oil)
1/4 tsp cinnamon
90ml maple syrup (or agave syrup)
For the plums & yoghurt
9 plums, cut in half and the stone removed
400ml Greek yoghurt
2 vanilla pods
75g castor sugar
6 tbsp water
a little honey, to taste
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