Honey-Baked Plums with Toasted Pistachio Nuts & Sweet Saffron Labneh
Ingrediënten
- 350 g 12oz labneh made from 500g (1lb 1oz) low-fat Greek yogurt
- 4 large dark red plums cut in half, stones removed
- 2 tbsp runny honey
- 2 pinches of saffron strands
- 2 cardamom pods
- 1 tbsp icing sugar or less if preferred
- 1 tbsp pistachio nuts finely chopped
Serving Size: 4 / Preparation Time: 15 minutes (plus 4 hours for the labneh)
Cooking Time: 10 minutes / Calories per Serving: 222
Instructies
Making the Labneh:
- Line a large bowl with a square of clean muslin (or cheesecloth).
- Place the Greek yogurt in the center of the muslin and wrap the muslin around the yogurt, tying it up with string.
- Suspend the muslin and yogurt over a deep mixing bowl and place it in a cool location.
- Allow it to drain for at least 4 hours before using.
Preparing the Plums:
- Preheat your oven to 200ºC (392°F).
- Place the plum halves cut-side up on a baking tray and drizzle them with honey.
- Bake the plums in the oven for 10 minutes until they become soft and their juice bubbles from the skins.
Preparing the Saffron Labneh:
- Grind the saffron finely and mix it with 1 teaspoon of freshly boiled water.
- Set it aside to infuse for 10 minutes.
- Remove the seeds from the cardamom pods, discard the husks, and finely grind the seeds.
- Combine the labneh with the ground cardamom, icing sugar, and the cooled saffron-infused water.
Notes / Tips / Wine Advice:
Serving:
To serve, divide the honey-baked plums among 4 serving bowls. Top each with a dollop of the saffron labneh and sprinkle them with finely chopped pistachio nuts.Enjoy your delightful and exotic Honey-Baked Plums with Toasted Pistachio Nuts & Sweet Saffron Labneh, a dessert that combines the sweetness of plums with the richness of labneh and saffron.
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