This is a beautiful breakfast or brunch.

The plums become rich and slightly sticky.

You can double or triple the recipe and keep them in the fridge for a week.

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Serves 2-3

Ingredients

8 plums, halved and seed removed
2 cups water
1 cup sugar
½ cup verjuice
1 cinnamon quill
1 tsp vanilla bean paste
1 ½ cups Greek or natural yoghurt
¼ cup walnuts
2 tsp ground cinnamon
Extra cinnamon quills to serve, if desired

Method

Place water, sugar and verjuice in a saucepan and bring to a boil. Add the plums, cinnamon quill and vanilla. Bring to a gentle simmer over medium heat.

Once the syrup is simmering, add the plum halves and poach for about 5 to 10 minutes, or until tender, but still holding their shape. Keep an eye on them to avoid overcooking.

Once done, remove the plums with a slotted spoon and set them aside. Continue to simmer the remaining liquid until it reduces to your desired consistency.

Pour the syrup over the plums for serving, or let both cool and store in the refrigerator for later use.

Place yoghurt and plums in bowls, sprinkle over cinnamon, and scatter over walnuts.