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Roasted Plum Parfait with Lemon Curd

Plum Parfait

Dessert | 17th April 2016 | By

Unless you’re lucky enough to be somewhere you can pick plums straight off a tree, I usually find that shop bought ones aren’t that ripe and are better cooked.  I had some beautiful looking plums in my Delicado48 box, but I’m guessing they must have been in cold storage as it’s hardly plum season now. Roasting, I reckoned was the way to go and as it was a Sunday, we had a roast, the only difference being ours was a plum parfait.

Much like most vegetables, roasting brings out the flavour of many fruits and it works particularly well with stone fruit. I roasted the plums in a little coconut oil and a drizzle of maple syrup. They were very tasty just on their own, but when layered with a mixture of cream, yoghurt and homemade lemon curd to form the roasted plum parfait, they were fabulous. I wanted to keep the flavours as light and fresh as possible, so I didn’t spice this up in anyway, but you could if you wanted to.

Roasted Plum Parfait with Lemon Curd
Serves 4
A light and fresh tasting summer dessert made with layers of roasted plums and a mixture of yoghurt, cream and lemon curd.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 large plums
  2. 1 tbsp coconut oil
  3. 2 tbsp maple syrup
  4. 200ml double cream
  5. 200ml natural yoghurt
  6. 2 tbsp lemon curd (I used homemade)
Instructions
  1. Heat the oven to 200C. Place the coconut oil into a small roasting dish and warm in the oven.
  2. Cut the plums in half and take out the stone.
  3. Place them in the dish, cut side down and drizzle the maple syrup over the top.
  4. Roast for a good 20 minutes, turning the plums half way. They should be completely soft and slightly caramelised when finished.
  5. Whip the cream until it's just holding it's shape. Gently stir in the yoghurt and lemon curd. The mixture will thicken, so go lightly.
  6. Take four small glasses and spoon an eighth of the plum compote into the bottoms, followed by an eighth of the cream mixture. Repeat the layers, reserving a piece of plum for the top.
Notes
  1. Serves two to four depending on just how hungry you're feeling.
Tin and Thyme http://tinandthyme.uk/

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Comments

  1. Leave a Reply

    the caked crusader
    17th April 2016

    I’ve always loved plums – my mum’s plum pie was a favourite when I was growing up. Love your presentation here – there’s always something more elegant about a dessert in a glass!

    • Leave a Reply

      Choclette
      18th April 2016

      I’m not sure I’ve ever had plum pie, but I now feel I’ve been missing out. And I do agree about desserts in glasses.

    • Leave a Reply

      Choclette
      18th April 2016

      I’m guessing plums and lemon curd Sue? It’s a rather nice, if not obvious combination.

  2. Leave a Reply

    Vicky
    17th April 2016

    Gorgeous recipe and it looks so pretty. My grandma always cooked with plums, greengages and gooseberries, I think it’s time for a revival of these fruits, they’re so good and healthy. Thank you for sharing my recipe too.

    • Leave a Reply

      Choclette
      18th April 2016

      You’re welcome Vicky. You’re so right, I can’t remember the last time I had a greengage. I don’t seem to have any friends or family with a greengage tree 🙁

    • Leave a Reply

      Choclette
      18th April 2016

      Haha Becca, I like your style and I think I’m inclined to agree 🙂

  3. Leave a Reply

    Katie
    18th April 2016

    Roasted plums are divine, so I know i’d love this pudding! I served roasted plums up with pancakes once and it was DIVINE!

    • Leave a Reply

      Choclette
      18th April 2016

      Ooh yes, I bet the plums were fantastic with pancakes – lovely idea.

  4. Leave a Reply

    Aimee
    18th April 2016

    I prefer them cooked, I love their flavour roasted. This is a beautiful recipe and thank you for linking to my plum tart!

    • Leave a Reply

      Choclette
      18th April 2016

      My pleasure Aimee – it seems the jury is out and it’s cooked plums all the way.

  5. Leave a Reply

    Gingey Bites
    18th April 2016

    Yum, these look delicious. I love this type of dessert too as I’m not a huge cake or chocolate fan.

    • Leave a Reply

      Choclette
      18th April 2016

      Flavoursome ripe plums are delicious raw and best eaten that way, but I find them very hard to get hold of.

  6. Leave a Reply

    Dom
    18th April 2016

    beautiful stuff C… I agree, those ‘ripen in the bowl’ plums are pretty worthless. Sometimes you get one good one maybe and they are best roasted like this. I adore cooked fruit so it’s a win win. Lovely served with lemon curd too… so sherbety xx

  7. Leave a Reply

    Chris @thinlyspread
    19th April 2016

    Oh I love plums! We planted a tree last year and it produced one little plum, I have high hopes we might get enough off it this year to make this!

    • Leave a Reply

      Choclette
      19th April 2016

      Oh how lovely. Crossing fingers for you Chris. Mind you, if you have fresh plums, they might be nicer just devoured as they are.

  8. Leave a Reply

    Kate - gluten free alchemist
    20th April 2016

    Ooohhh Plums! But I agree they are only at their best when in season and fresh. Roasted is definitely the way to go in April!
    Your parfait looks beautiful though. Love the layers. And the mix of plum and lemon curd sounds so fresh. Yum!

    • Leave a Reply

      Choclette
      23rd April 2016

      Thanks Kate. It was delicious, fresh tasting as you say, but also lighter than you’d expect.

  9. Leave a Reply

    Angela / Only Crumbs Remain
    23rd April 2016

    These look absolutely amazing! I’ve not roasted plums before but knowing how good peaches taste on a warm griddle pan I can certainly imagine that this tastes fabulous.
    Angela x

    • Leave a Reply

      Choclette
      23rd April 2016

      The sky here is actually bright blue today and I am now longing for the taste of warm peaches.

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