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plum dessert – fresh and light

plum dessertA dessert concludes the main meal and for me, it’s the last thing I think about when planning a meal.  I’m just as happy to snack on fruit and a bit of cheese than fill my stomach with another course. I am usually too full.  But give me an option to savour fruit with yogurt, I’ll always make room.  It signals to my brain something fresh and light.  A plum dessert like this one is a cinch to make and while they taste their best when in season, sautéing the slices brings out the natural sugars of the fruit.  Plums are delicious in salads, as a sauce served in a homemade belini, plum barbecue sauce, granita, roasted plum parfaits, jam, and more.

For this dish I added a simple maple nut brittle.  It’s not necessary but quite delightful if you do decide to go with it.

Serves 2

2 plums, washed and sliced into quarters
good handful blackberries
2 to 3 tablespoons maple syrup
1 tablespoon butter
2 cups Greek plain yogurt
1 teaspoon ground cardamom (optional)

Simple Nut Brittle –
handful of pecans
handful of almonds
splash of maple syrup
sea salt

plum slicesIn a medium-sized frying pan over medium heat, add maple syrup and butter. When butter has melted, give the pan a swirl then add plum slices. Cook 5 minutes then flip slices over and add blackberries. Cook until plum slices are soft.  You can leave this for up to a few hours before using.  When ready to use, reheat.

plum slices with blackberriesTo make the brittle, preheat oven to 350f (180c).  On a parchment-lined baking sheet add nuts and a splash of maple syrup (make sure all nuts are lightly coated) and a sprinkling of sea salt.  Bake 15 – 20 minutes.  Remove from oven and allow to cool.

nut brittleDivide yogurt between two bowls followed by the plum slices.  Top with nut brittle and the juice from the plums.

The Culinary Chase’s Note: If removing from refrigerator, let plums come to room temperature before cooking.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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