Honey Roasted Plums with Blackberry Compote

& Wholegrain Lemon Shortbreads

Raw honey is incredibly good for you as its completely unprocessed and contains all of its delicious nutrients.  This is a true celebration of Autumn as I have used Victoria plums and blackberries which are both an Autumnal fruits and at their peak.  Served along side the deliciously light wholegrain shortbreads with just a little hint of lemon, makes this is a perfect Autumn dessert.  The roasted plums and compote are equally delicious served with a big fat dollop of Greek yoghurt and a sprinkle of hazelnuts for breakfast :))


Ingredients

Plums & compote

Non stick baking paper
6 plums, cut into quarters, stone removed
2 tbsp raw honey
200g blackberries
1 orange & zest
1 tsp grated ginger
1 tsp good quality vanilla extract

Shortbreads

125g unsalted butter at room temperature
55g unrefined golden caster sugar
180g wholegrain spelt flour
Zest of 1  unwaxed lemon
Non stick baking paper

Equipment
Electric Whisk
Fine grater to zest
Cookie Cutters


To make...

Serves 8
Makes 12-15 shortbreads

  1. Preheat the oven to  200/180(fan)
  2. Line a medium baking tray with non stick baking parchment.  Arrange the plum quarters evenly.  Set aside 
  3. In a small pan, add the honey, blackberries, orange zest and juice, grated ginger and vanilla extract.  Slowly bring to the boil, then simmer for 5 minutes
  4. Turn the heat off and gently press the blackberries with the edge of a wooden spoon.  Pour over the plums and roast for 20 minutes
  5. To make the shortbreads, mix the butter and sugar together with an electric whisk until pale and fluffy.  Add the flour and lemon zest and mix again until combined
  6. Remove from the bowl with your hands and squeeze together to form a flat disk about 1.5cm thick.  Place onto the baking paper and cut into shapes with your chosen cutter
  7. When the plums are ready, remove and reduce the oven to 190/170(fan).  Place some baking paper onto a baking tray and place the shortbreads on top.  Bake for 15-18 minutes or until golden.  Remove and leave to cool on a wire rack
  8. Serve the roasted plums along side the shortbreads and then drizzle the compote over.  
  9. Delicious eaten hot or cold

Nutritional Info
Per Serving
195kcal | 9g fat | 5.5g saturates | 24g carbs | 13g sugars | 3.9g fibre | 2.7g protein | 0.02g salt

LOW CAL | LOW SALT | POTASSIUM | CHLORIDE | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | ZINC | COPPER | VITAMIN E | THIAMIN | NIACIN | VITAMIN B | VITAMIN C


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