- 100g golden caster sugar
- 50g light muscovado sugar
- 2 lemons, pared zest and juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 short sprigs rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 ripe plums, halved and stoned
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- 300g ripe blackberry
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- vanilla ice cream, to serve
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.
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 twistUse peaches, nectarines or apricots instead of plums, or replace rosemary with lavender. Serve with yogurt instead of ice cream, for a healthier alternative.