4 passion fruits, halved
150ml fresh orange juice
100g caster sugar
150ml dessert wine
6 South African plums, halved and stones removed
3 South African peaches or nectarines, halved, stones
removed, then thickly sliced Greek yoghurt, to serve
- Scoop the pulp from the passion fruits into a large saucepan and add the orange juice, sugar, wine and water. Place over a medium heat and stir until the sugar has dissolved. Bring to the boil, reduce the heat to low and simmer for 5 minutes.
- Add the plums and peaches or nectarines. Cover and cook over a low heat for 5 minutes, or until the fruit is just tender.
- Cool and serve with yoghurt.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa