ingredients
serves 4
2 1/4 pound dessert plums, halved and stoned
1/2 cup superfine sugar
2 tbsp lemon juice
4 cardamom pods, split
5/8 cup ready-made fresh custard
7/8 cup carton Greek-style yogurt, plus extra to serve
method
1. Roughly slice the plums and put into a pan with the sugar and lemon juice. Extract the seeds from the cardamom pods, crush with a pestle and mortar, then add to the plums. Cover and bring to the boil, then lower the heat and simmer for 20 - 25 minutes or until the plums are soft but still holding their shape. Pour into a cold bowl and leave for 30 minutes.
2. Drain the plums, reserving the juice, and set aside 4 good slices. Tip the rest into a food processor and whiz to a puree, then pour into a bowl.
3. Boil the reserved juice in a pan for 3-4 minutes until reduced to 3 tbsp, then stir into the plum puree with the custard and yogurt until smooth. Spoon into serving glasses and chill for up to 2 hours.
4. Top each portion with a spoonful of yogurt and a plum slice. Serve with amaretti biscuits.
