Plums & blackberries in rosemary syrup

Plums & blackberries in rosemary syrup

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(6 ratings)

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Cooking time

Ready in 30 minutes

Skill level

Easy

Servings

Serves 4

This seasonal dessert is can be prepared in advance with any leftovers perfect for breakfast

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 100g golden caster sugar
  • 50g light muscovado sugar
  • 2 lemons, pared zest and juice
  • 4 short sprigs rosemary
  • 4 ripe plums, halved and stoned
  • 300g ripe blackberries
  • vanilla ice cream, to serve

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Method

  1. Put the sugars into a saucepan with 250ml/9fl oz cold water. Heat gently and stir until the sugars have dissolved, then bring to the boil and simmer for 10 mins to reduce slightly.
  2. Add the lemon zest and juice, rosemary and plum halves, bring back to a simmer and cook gently for 10 mins until the plums start to soften. Tip the blackberries into the pan and stir gently to warm through. Serve in bowls with scoops of ice cream.

Recipe from Good Food magazine, September 2004

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Comments

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lizleicester's picture
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This is such a delicious way to eat plums. I only had 1 lemon but the effect was fantastic. Loved having the rosemary as an unusual additional flavour. Served them with double cream, Cornish ice-cream or dairy-free vanilla ice-cream.

lorrsmac's picture
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The lemon is so nicely balanced with the rosemary to give a deep, fullbodied, sweet flavour that has a nice citrusy zing to it too. Its a very luxurious addition to a bowl of ice cream.

charlit's picture
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Ohhhh this was so, so, so good! I used just one lemon, and more plums (they were quite small), and topped the individual servings with crumble and put them in the oven for about 15 minutes, until the crumble was crunchy. Yum!

farmersgirl's picture
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Amazing flavour. I used one lemon but all the rosemary, it almost tastes like ginger, not like rosemary at all. I would definitely make this again.

katharyn's picture
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Fantastic!!! I doubled all the sugar and the fruit, kept the rosemary the same and just used 1 lemon, removed fruit and reduced the syrup until quite thick, added some of the syrup to the fruit and chilled, covered with mascapone cheese and chilled until we were ready to eat it then put a nice thick layer of demerara sugar over the top and lit the blow torch!! It had a fantastic brulee top and was served with more of the syrup and double cream. It went down very well and we will certainly be doing it again!! Now with the remainder or the syrup I am tempted to boil until I get a jam!

car0line's picture
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This is delicious and easy to prepare. It is very lemony but the flavours are wonderful, I shall certainly make it many times. It really wakes up the taste buds for breakfast too!

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