Spiced plums with yoghurt on toasted brioche

Spiced plums with yoghurt on toasted brioche

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

Brioche is a lovely soft, sweet bread, full of butter and eggs. I’ve paired it here with some fragrant, warm plums and a delightful cool, homemade yoghurt.

Ingredients

Quantity Ingredient

For the home-made yoghurt

Quantity Ingredient
2.25 litres whole milk, (semi-skimmed will work too)
140ml yoghurt, (see note)

For the plums

Quantity Ingredient
500g ripe plums
60ml honey
2 tablespoons maple syrup
1/2 stick cinnamon
1 star anise
1 teaspoon balsamic vinegar
200ml water
4 thick slices brioche, to serve

Method

  1. Firstly make your yoghurt as this is best done the day before you want to eat it. You can double the ingredients if you wish to make a bigger batch to keep in the fridge.
  2. Now heat the milk in a saucepan to about 95°C. Stir the milk gently making sure the bottom doesn’t burn or it doesn’t boil over. Cool until it is just about warm to touch, roughly 46°C. Stir occasionally to prevent skin forming. If skin does form, just pull it out or stir it back in.
  3. Add 200 ml to the yoghurt and gently stir it through using a whisk. When combined, stir the yoghurt mixture into the warm milk whisking as you go. Now wrap the pot in towels and put it in a warm place to set. My mum recommended using a thermos flask which works a treat.
  4. Leave for at least 4 hours or even better, overnight. The longer you leave it the thicker it gets and the more tart it tastes. Perhaps test yours after 4 hours to see if it is how you like it.
  5. Once set, remove the watery whey from the surface and transfer into a storage container. This can be stored in the fridge for up to 2 weeks. Save 140 g to make your next batch.
  6. Now for your plums; I find that baking the plums keeps them more intact than poaching them. Preheat the oven to 160°C. Stone and halve the plums, then put them in a baking dish, cut side down, in a nice snug fit. Put the remaining ingredients for the plums into a saucepan and bring to the boil. Once boiling and the mixture feels a little syrupy, remove the cinnamon stick and star anise and pour over the plums. Cover with foil and place in the oven for 25–30 minutes.
  7. Toast the brioche slices and serve on a plate alongside your home-made yoghurt and a large spoonful of soft, spicy plums.

Note

  • Greek yoghurt is great, but any natural yoghurt is good. Check that it contains ‘live active yoghurt cultures’ on the back as this is what you need to make more yoghurt.
Tags:
breakfast
brunch
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