The BBC Good Food logo
Plums & blackberries in rosemary syrup

Plums & blackberries in rosemary syrup

By
A star rating of 4.8 out of 5.6 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Total time
    • Ready in 30 minutes
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
Advertisement

Ingredients

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

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, September 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content