Victoria Plum Parfait

Victoria Plum Parfait

This started as a way to use up some of the annual glut of plums from the garden and turned into something really rather delightful – sweet, tart, tangy and creamy and tasting far too decadent for the simplicity of the ingredients.  It makes a wonderful breakfast with a handful of granola scattered over the top, or would make a lovely dessert just as it is.

plum compote


  • 2lb ripe Victoria plums
  • 3 oz unrefined sugar (or equivalent)
  • Zest of one large lemon and the juice of half the lemon (if yours is a small lemon or not very juicy you may want to add more)
  • Natural soy yoghurt (I used Alpro Plain and Simple)


  • De-seed and chop the plums quite roughly
  • Place them in a saucepan with the sugar, lemon zest, juice and a little water.
  • Bring to the boil, then reduce to a simmer and poach gently for a few minutes until the plums are very soft. Let them cool a little
  • When cool, ripple some of the compote through a serving of yoghurt and voilà!

    plum parfait


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s