Plums & blackberries in rosemary syrup

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• WesRecipes

  08 September 2008

  WesRecipes rated and commented on this recipe

  

  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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• Katharyn

  20 September 2009

  Katharyn rated and commented on this recipe

  

  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!

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• Farmersgirl

  20 September 2009

  Farmersgirl rated and commented on this recipe

  

  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.

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• CharLit

  27 September 2010

  CharLit rated and commented on this recipe

  

  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!

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• Lorraine

  25 September 2011

  Lorraine rated and commented on this recipe

  

  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.

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• lizleicester

  13 July 2012

  lizleicester rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

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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