Name: Flavourburst plum and nectarine melba
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: Flavourburst white nectarines 2 x 900 g punnets,water 2 cups,honey 4T,lemons, juiced 2 ,frozen raspberries 200g,lemon, juiced 1,caster sugar 55g,Flavourburst plums 6,berry juice 2 cups,sugar 100g,cinnamon sticks 2

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Yellow plum compote

Serves Makes 800 ml

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s resting time

Cooking Time 20–30 minutes

Ingredients

1 kg yellow plums 1 kg, stoned
500 g white sugar 500 g
6 cardamom pods 6
3 fresh lemon thyme 3 sprigs or 1 t stripped leaves

Method

Halve the plums and place in a large, heavy-based saucepan with the sugar and cardamom pods. Cover and leave for 1 hour.

Place the saucepan over a low heat and stir until the sugar has dissolved completely. Increase the heat and boil rapidly for 15 to 20 minutes . Do not stir unless the mixture starts catching at the bottom as vigorous stirring will break up the fruit.

Add the lemon thyme and boil for 5 to 10 minutes.

Allow the compôte to cool slightly then pour into sterilised jars and store in the fridge.

Cook's note: When making preserves, you should use the cooking time as a guideline. The pectin content of the fruit, which determines how quickly a preserve will set, influences the cooking time greatly. If your fruit comes straight off a tree it will set much quicker than fruit that has been stored.

This is a test recipe

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Ingredients

Method