GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Black Plums & Apricot Syrup w Toasted Crumpet
This is the most LUSH way to have breakfast OR if you want a seasonal, quick, sweet, easy dessert, everything is just waiting in your pantry. By the time you’ve toasted your crumpet (oooh Mrs), your plums are hot, sticky and ready!!
Prep Time: 2 minutes
Cook time: 5 minutes
100 ml water
4 tbsp apricot jam
6 black (or red) plums
2 tbsp cream cheese
¼ cup hazelnuts (or nuts of your choice)
Pour the water into a saucepan and add the jam.
Simmer over a medium heat until the jam has melted and you have soft bubbles.
Slice the plums in half and remove the stones.
Place the plums cut side down in the bubbling syrup. Cook until soft, but still have their shape – 3 – 4 minutes.
Toast the crumpets, until golden and crunchy.
Stir and coat the plums in the syrup, remove from the heat.
Place each toasted crumpet on a plate, pour over the plums.
Pop a spoonful of cream cheese on top.
Bash the hazelnuts and sprinkle over each plate.
Devour – this is soooooo good!
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…