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Privacy NoticeGiven that it sets a precedent for what the rest of your day will look like, choosing what to eat at breakfast time can be a difficult task. However, while weekday meal times may be rushed and squeezed in to fit around busy work schedules, for many the weekend provides for time to ponder and plan a little better. So, if Saturday mornings are a trifle slower for you, this stewed plum and yoghurt granola recipe will kick off your weekend in style. Created by chef Julius Roberts, the nourishing breakfast has a distinctly fresh taste and is perfect for anyone looking to satisfy their sweet tooth. Stewed plums, whipped yoghurt, mint and granola Serves 6
This stewed plum, whipped yoghurt, mint and granola recipe will start your weekend in style
(Image: Elena Heatherwick)
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Ingredients 80g good-quality granola or pistachios 30g butter 6-10 plums, depending on size, halved and destoned 20g golden caster sugar 60ml Madeira, brandy or sweet sherry 280ml double cream 1-2 tbsp runny honey 350ml natural yoghurt A couple of sprigs of fresh mint Method Preheat the oven to 180°C/ 160°C fan/gas mark 4. If using pistachios, pour them on to a tray and cook for about 10 to 15 minutes, until they are toasted and crunchy but not burnt. Put a wide frying pan on a medium-high heat and add the butter. When it begins to foam, swirl it around, then add the plums, cut side down. They should fill the pan. Sprinkle over the sugar and let it gently sizzle so that the plums release their juice, then pour in the Madeira. Before the plums get too soft, turn them over to cook the other side. The ideal is to end up with a beautiful, thick sauce and plums that still hold their shape but are soft and delicious. Add a splash of water if the sauce gets too thick. You need enough for each person to get a spoonful. While the plums are cooking, pour the cream into a large bowl. Whip it until it is light and voluptuous but still has a nice movement to it. When it is ready, drizzle in a tablespoon of honey and add the yoghurt. Gently fold together and have a taste; you can add a touch more honey if you like. Crush the toasted pistachios, if using, and roughly chop the mint leaves. Spoon a generous dollop of the cream into a bowl and make a crater in the middle. Add two or three warm plum halves and a spoon of the sauce, then top with the granola or pistachios and mint. Extracted from The Farm Table by Julius Roberts (Ebury Press, £27), out now.Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
