Basil & Lime Poached Plums

• 90g caster sugar
• 180ml  water
• 1 lime – zested & juiced
• 4g basil leaves – picked from stalks and finely sliced
• 8 plums – cut in half remove the stones

1. Place your sugar, water, lime zest & juice & basil into a pan. Bring to a boil until the sugar has completely dissolved & the liquid begins to look a little syrupy.
2. Drop your plums into the boiling syrup & let them simmer until the skin begins to crack on the plums.
3. Take off the heat & leave to cool for a bit in the syrup.
4. Spoon over vanilla ice-cream or Greek style yogurt & a drizzle of floral honey.

• Be careful not to overcook your plums as they will continue to cook & soften once off the heat.
• You can use any stone fruits for this recipe. Nectarines work really well with thyme instead of basil. Apricots work really well with orange instead of lime & mint instead of basil.
• This is so flipping good as a topping with your morning granola or porridge.
• Don’t bin the syrup you can reuse it for cooking more plums or add it to a glass of sparkling water & ice to make cordial. It’s also pretty awesome added to gin or vodka.

Storage

• Keep in the fridge for 5-6 days in an airtight jar.