Save to your scrapbook
Roasted Plums With Cinnamon and Orange Yogurt Ice Cream
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Plums release lots of juices when roasted and their flavour intensifies. After cooking, their bitter skins can be slipped off but leaving them on balances the sweetness of the yogurt. You could serve the plums cold, in which case they're better suited to custard; the frozen yogurt needs a bit of heat to allow it to melt into the plum juices.
Typical values per serving:
This recipe was first published in August 2006.