There’s nothing nicer than a juicy plum or sweet nectarine, on a hot summer’s day. They are currently in season, so add a twist to your holiday menu and try these delicious recipes with seasonal stone fruit.
These recipes, selected by well-known South African foodies – Caro Alberts, Jenny Morris and Zola Nene – are a great way to get the children eating fruit. They can also get involved in the prep by whipping the cream or spooning the puree into the moulds. Who said fruit has to be boring?
Four-ingredient/Four-hour Ice Cream with Rosewater Plums – Caro Alberts
- 1 can (385g) condensed milk
- 2 cups (500ml) high fat cream
- 1 tsp (5ml) vanilla extract
- 2 Tbsp (30ml) beetroot juice
- 10 plums
- 1/4 cup (60ml) orange juice (can also be water)
- 1/4 cup (60ml) sugar
- 2 tsp (10ml) rosewater
- pinch of salt
- Whip the cream until stiff peaks form.
- Fold through the rest of the ingredients.
- Pour into a freezer safe container and freeze for at least 4 hours or until frozen.
- To make the plums cut them in half and remove the pips.
- Add all the ingredients including the plums to a shallow saucepan and leave to simmer over a medium heat for 15 minutes.
- Serve with dollops of homemade ice-cream.
Plum Jelly Sweets – Jenny Morris
Makes: 24–30 (depending on the size of the mould)
Prep time: 40 min, plus time for setting
- 15 plums, halved and stoned
- ½ cup water
- ½ cup castor sugar
- 6 tablespoons of Gelatine powder
- silicone mould of your choice
- non-stick cooking spray
- Place the plums in a small saucepan with the water and simmer until soft. Place in a blender and process until smooth. Strain the liquid through a sieve and return to the pot (alternatively, if you have a juicer, simply juice the fruit and place in the saucepan).
- Add the castor sugar and dissolve over low heat.
- Sponge the gelatine in a little water, according to the package instructions.
- Once sponged, place the gelatine in the warm plum liquid and stir to dissolve.
- Lightly spray your mould with the non-stick spray and place on a baking tray. Carefully pour the liquid into the mould – using a jug – and place in the fridge for an hour and a half, or until set.
- Pop out and enjoy! You can also toss them in some granulated white sugar to create an extra texture.
Nectarine, Maple and Yoghurt Popsicles -–Zola Nene
- 3 nectarines, chopped
- Juice of ½ orange (reserve the zest for the yoghurt layer)
- 2 Tbsp. maple syrup
- 250ml Full cream Plain Yoghurt
- 100ml milk
- 1 tsp vanilla extract
- Zest of one orange, finely grated
- ¼ cup maple syrup
- 100g ginger biscuits, crushed
- 4 Tbsp. melted butter
50g dark chocolate, melted
- Place the nectarines, orange juice and maple syrup into a pot, then simmer until the nectarines are soft.
- Place into a blender and puree until smooth.
- Spoon nectarine puree 1/3 full into the lolly moulds.
- Whisk together the yoghurt, milk; orange zest and maple syrup, then carefully spoon into the moulds onto the fruit mixture, leaving space for the cookie mixture.
- Mix together the crushed ginger biscuits and butter then add as the final layer in the lolly moulds.
- Carefully push the lolly sticks through, then freeze until completely set before unmoulding.
- Before serving, drizzle with melted chocolate.