Poached Plums with Elderflower
A quick and easy summer dessert for plentiful stone fruit
Servings: 4 people
Ingredients
- 8 plums
- 1 L very strong elderflower cordial pre-mixed with water
Instructions
- Wash the plums and lay them in a single layer across the base of a saucepan.
- Pour the elderflower cordial over the top to immerse the plums. Cook over a medium heat for 10 minutes, gently turning the plums over half-way through cooking.
- Allow to cool, then store the plums in the poaching liquid in the fridge until ready to serve.
- Serve with vanilla ice cream for dessert, or with porridge or bircher muesli for breakfast.
Notes
The plums will keep in the fridge for up to a week.
If you'd like to make a stronger syrup, set aside the plums and cook the poaching liquid until it's reduced by half. This is delicious poured over ice cream or stirred into Greek yoghurt.