Poached plum and sheep's milk frozen yoghurt
24/2/2010
RELATED RECIPES
Frozen yoghurt and poached plums make a great dessert that keeps well too.
Poached plums
(You can click on ingredients to see more related recipes)
| 12 | Plums, (halved with stones removed) |
| 1 cup | Water |
| 1 cup | White wine |
| ¾ cup | Sugar |
| 1 | Cinnamon stick |
| 1 | Vanilla pod, (split) |
Frozen yoghurt
| 1.33 cups | Yoghurt, (or 350ml) |
| 1 cup | Icing sugar |
| 1 | Lemon, (1 tbsp juice) |
| 2 tbsp | Vodka |
| ½ cup | Cream |
Directions
- To poach the plums: simmer all the ingredients except the plums, stirring to dissolve the sugar. Scrape the seeds from the vanilla pod and add to the saucepan along with the pod. Cook for 5 minutes then add the plums.
- Lower the heat to a gentle simmer and poach for 10 minutes. Allow to cool in the liquid.
- To make the frozen yoghurt: stir the yoghurt, sugar, lemon together with 2 spoonfuls of the cold poached plums. Stir in the vodka and the cream and then pour into an ice-cream machine. Serve with extra plums.
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Try this as a side with your next pork roast. Makes 1 1/2 cups.
Kathy Paterson
5
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