Ripe red plums, quickly cooked to retain seasonal freshness and firmness, make a great accompaniment to roast pork or grilled ham. But for a great brunch dish, serve with thick whipped creamy yoghurt mix and French toast.

For Nosh Roast Plums with French Toast and Yoghurt, you will need:

¼ cup floral honey
120 grams unsalted butter
1 orange
½ cup fresh thyme sprigs
8 ripe but firm plums (about 1 kilo), halved and
1 loaf brioche or challah (or any bread of your choice)
3 eggs
1 cup milk
1 teaspoon ground cardamom
½ teaspoon salt
4 tablespoons butter
2 tablespoons rice bran oil
300 ml cream
300 ml thick Greek style yoghurt

• Whip the cream until stiff then whisk in the yoghurt. Set aside
in refrigerator.
• Preheat oven to 200°C. Melt the butter, honey and sugar
together in a large ovenproof pan and cook over high heat stirring
carefully for 2 minutes. Add the zest and juice of the orange, the
thyme, and the plum halves cut side down. Cook without stirring for
2 minutes; turn plums over and transfer pan to oven. Roast for
about 5 minutes, checking frequently to ensure the caramelising
juices aren’t burning.
• Meantime whisk the eggs, milk, spice and salt. Slice the brioche
into 8 thick slices. Soak the slices in the egg mix, and fry on both
sides until golden – do this in two batches in a large frying pan,
using half the butter and oil for each.
• Place two pieces of French toast on each plate and divide plum
halves among the plates. Spoon sauce from pan over plums, leaving
most of the thyme sprigs behind. Spoon the thick creamy yoghurt
alongside and serve immediately.½ cup (firmly packed) soft brown sugar.

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