Recipe: 5-a-Day – Desserts

5-a-Day fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium. They’re an excellent source of dietary fibre, which can help to maintain a healthy gut and prevent

5-a-Day fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium. They’re an excellent source of dietary fibre, which can help to maintain a healthy gut and prevent constipation and other digestion problems.

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Adrienne’s Chilled Baked Plums

It couldn’t be simpler! Tart and fruity, try using the different types of plums, alter the spices and liqueur to taste

  • 12–18 dark red plums (not prunes)
  • 3 sticks cinnamon
  • 80 ml sugar
  • 250 ml boiling water
  • 30 ml liqueur of your choice (optional)
  1. Preheat the oven to 160°C

  2. Wash the plums and place them in a single layer, in a shallow ovenware dish

  3. Place the cinnamon sticks in between the plums

  4. Dissolve the sugar in the boiling water and pour it over the plums

  5. The liquid level should be just below the top of the plums

  6. Bake the plums in preheated oven for 45 – 60 minutes until the plums are just soft

  7. The cooking time will depend on the size and ripeness of the plums

  8. If you are adding liqueur allow the plums to cool partially before adding it to the plums

  9. Chill well and serve with Greek yoghurt or ice cream


Chilli & Vanilla Syrup with Fresh Mango

  • 250 ml sugar
  • 1 vanilla bean (split length ways)
  • 1 large red chilli (seeded and finely chopped)
  • 500 ml water
  • juice of 1 lime
  • 3 mangoes (peeled and cut into wedges)
  1. Place sugar, vanilla bean, chilli and water into a small pot

  2. Bring to the boil, then reduce the heat and allow to simmer for 15 minutes

  3. Allow to cool then stir in the lime juice

  4. Divide mango between 4 pudding bowls and top with scoops of lime or lemon sorbet

  5. Drizzle over chilli syrup and serve immediately


Pineapple with Mint Sugar

  • 1 ripe pineapple (or fruit of your choice)
  • 80 ml sugar
  • 1 bunch fresh mint (washed and dried extremely well)
  • plain yoghurt (to serve)
  1. Peel pineapple and cut into quarters, removing the less tasty core

  2. Finely slice quarters, as thin as possible

  3. Lay out flat on a platter

  4. Place the sugar and mint in a mortar and pestle and “bash the hell out of it” until you see the colour of the sugar change

  5. If mixture is a little to moist, add extra sugar

  6. Drizzle the yoghurt over the plate of pineapple and sprinkle the sugar over the top


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