- serves 4 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 100 g hazelnuts, roasted, peeled and chopped
- 400 g Greek-style yoghurt
- 2 tbsp honey
- 1 tbsp soft brown sugar
- ½ tsp ground cinnamon
- 500 g firm ripe plums
Instructions
- Preheat the oven grill to the hottest setting. Reserve 4 tablespoons hazelnuts and mix the remaining into the yoghurt. Gently stir in the honey, cover and refrigerate while preparing the plums.
- Combine the brown sugar and cinnamon in a small bowl. Halve and stone the plums, cutting the halves into quarters if they are large. Place the plums in an ovenproof dish and sprinkle with the cinnamon sugar. Grill for 5 minutes or until the sugar has dissolved and the plums begin to brown. The cooking time will depend on the ripeness of the plums.
- Divide the plums between four serving plates and pour over any cooking juices. Add a spoonful of hazelnut yoghurt and sprinkle with reserved hazelnuts.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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