When stone fruit is in season try this recipe from ” Bill’s Italian Food” by Bill Granger. Its great for breakfast or dessert and will keep in the fridge for up to a week. You can replace the plums with peaches or nectarines.Serve with yoghurt or ice cream.
Ingredients
- 1 kg ripe plums halved and stones removed
- 80 g caster sugar
- pared zest and juice of 2 oranges
- 1 vanilla pod seeds scraped out and reserved
Servings:
Instructions
- Put the plums in a large saucepan with 125 ml water. Heat over a medium low heat until the plums start to break down.
- Add the orange juice and zest, sugar and vanilla pod and seeds. Cook for 5 minutes. Remove from the heat and allow to cool to room temperature before spooning into sterilised jars. Keep in the fridge for up to a week.
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