#LeithsLoves - Cinnamon Spiced Plums with Stewed Plum Yoghurt

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#LeithsLoves - Cinnamon Spiced Plums with Stewed Plum Yoghurt

It's glorious plum season and we couldn't be more pleased. Our Nutrition in Culinary Practice students have been making the most of these succulent purple fruits with this warming, nutritious recipe; cinnamon spiced plums with stewed plum yoghurt. This little bowl of goodness is guaranteed to give you that much needed hug at the end of a chilly autumn day.


Serves 4

Cinnamon Spiced Plums
8 plums, halved and stoned
4 tablespoons red wine
¼ teaspoon ground cinnamon
4 cardamom pods
½ teaspoon five spice powder
3 tablespoons water
20g sunflower seeds (To serve)
20g pumpkin seeds (To serve)

Stewed Plum Yoghurt
500g plums, halved and stoned
2-3 tablespoons grape juice
¼ teaspoon ground cinnamon
50ml water
50ml Greek Yoghurt
250ml Natural yoghurt


For the Spiced Plums

1. Pack the plums, cut-side up, into an ovenproof dish so they fit snugly together. Put the wine into a jug, add the cinnamon, cardamom pods, five spice powder and water and stir together. Pour over the plums and roast in the oven for 20-30 minutes until soft. Remove from the oven and serve immediately if you want them warm, or leave to cool and then chill if the plan is to eat them cold.

2. Divide the spiced plums evenly between four serving bowls and scatter over the sunflower and pumpkin seeds.

For the Plum Yoghurt

1. Place the plums in a small pan with the grape juice, cinnamon and water. Bring to the boil, cover and cook over a low heat for 10-15 minutes until soft. Drain and mash the plums with a fork or potato masher.

2. Mix the Greek yoghurt and natural yoghurt together and stir in the plums.

3. Portion out individually into dishes or cups, or serve any way you like alongside your warm spiced plums.

The stunning dish photographed was created by one of our nutrition students.

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