• 10 red plums, halved and stones removed
  • 50 g caster sugar
  • 2 strip of lemon zest
  • 1 vanilla pod, halved lengthways
  • 450 g blackberries
  • 1 squeeze of lemon, if needed

To serve:

  • 6 tbsp Greek-style natural yogurt
  • 6 amaretti biscuits, crushed


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4 and place the plums, cut side up, in a small roasting tin. Sprinkle with the sugar, add the lemon zest, vanilla pod and a splash of cold water. Bake for 15 minutes, then remove and turn over the plums. Scatter the blackberries over the top.

  2. 2

    Bake for a further 15 minutes until the plums and blackberries have softened nicely. Remove the fruit from the tin and allow to cool. Taste it (you may need to add a little lemon juice to lift the flavours), remove the lemon zest and vanilla pod. Serve at room temperature with a dollop of Greek yogurt, sprinkled with the crushed amaretti biscuits.


    Get ahead: cook the day before, then chill. Bring to room temperature before serving.

Nutritional Details

Each serving provides
  • Energy 507kj 121kcal 6%
  • Fat 0.7g 1%
  • Saturates 0.0g 0%
  • Sugars 23.1g 26%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 272kj/65kcal

Each serving provides

23.5g carbohydrate 6.1g fibre 2.1g protein

Also in these Scrapbooks

Back to top