Plums & blackberries in rosemary syrup

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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.

Give it a twist

Use peaches, nectarines or apricots instead of plums, or replace rosemary with lavender. Serve with yogurt instead of ice cream, for a healthier alternative.

'So easy to prepare - I loved cooking this. The flavour of the rosemary livened up the fruits and the syrup was velvety smooth. Very little effort for such a big wow!'

Latest comments and suggestions

• 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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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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Serves 4

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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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