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Plum Salad with Cardamom Syrup
Our Plum Salad makes an exotic addition to your dessert menu. Luscious plums are perfumed in exotic cardamom rose syrup, transforming them into morsels of sublime flavour.
blackberries, cardamom, dessert, plums, rose water, syrup
For the syrup...
For the salad
Split the cardamom pods in half, small kitchen scissors are perfect for this.
Add the sugar, water, split cardamom pods and rose petals in a small pan.
Bring to the boil and then lower the heat and simmer until the sugar has dissolved.
Remove from the heat and cool for five minutes, then add the lime juice and rose water.
Strain the syrup and discard the cardamom pods and rose petals.
Place in a clean airtight glass bottle and store in a cool dark place for a month or so.
In the meantime wash blackberries under gently running cold water let them stand to drain.
Wash then dry all the plums.
Then starting at the fruit’s stem end, cut to the pit, and follow the indentation and cut around the pit.
Twist both “halves” of the fruit in opposite directions, separate and pull them apart.
Use a small sharp knife to prise the pit from the plums, for stubborn pits you may need to cut around the pit to dislodge it.
For super, duper stubborn pits just slice around the pit in sections until you are able to wiggle the pit free.
Then slice your plums into wedges.
3-ASSEMBLE PLUM SALAD
Place all the plums and cardamom seeds in a mixing bowl, pour over the cooled syrup and toss well to combine.
Arrange in a salad bowl, garnish with the washed blackberries.
Keep it chilled in the fridge until you are ready to serve.
*Use any combination of plums in whatever quantities suits you best, so long as you have a total of 1.5kg/3.3lbs of plums.