It is amazing how the weather can change so drastically as November evolves. Yesterday, there was a heavy storm amongst us and today the sky has cleared and calmed down. The sun is out providing us with a gush of energy, so we took a little detour into the woods. I can’t wait to see these delicate hays covered in frost, as the weather begins to get colder. These beautiful woods are only a stepping stone away from our new property that we call our little magical place. Our basket was filled with frothy cappuccino in a thermos and a little plum treat that we kept warm in a thermos made for soup.
Halved plums caramelized in sage and butter make a delicious November treat. I also added a little bit of honey to the cooking plums for an extra splash of sweetness that is then counter balanced with the tangy passionfruit. I’m not sure whether to call this dish savory or sweet but let’s just say it is somewhere there in between.
- 4 plums (de-seeded & halved)
- 1 tablespoon of butter
- 1 few sage leaves
- 1-2 teaspoons of honey
- 1 passionfruit
Place the halved plums onto a medium hot pan that has a generous dollop of butter in it. Add a few sage leaves, a squeeze of runny honey and let the plum soften and cook for about 10 minutes. Flip them over every now and then so they gain colour on both sides. Add a pinch of salt. Plate and scoop some passion fruit on top.