Prep time: 15 minutes
Cooking time: 40 minutes
Serves: 6
FOR THE POACHED PLUMS
- 3 cups (750ml) of water
- 2 cups (500ml) sugar
- 2 rooibos tea bags
- 1 cinnamon stick
- 2 star anise (optional)
- 6 plums
- few thyme sprigs
FOR THE SANDWICHES
- 6 slices ALBANY Ultima Rooibos & Rye Brown Bread
- 250ml mascarpone
- For the poached plums, heat the water, sugar, tea bags, cinnamon and star anise in a medium-sized saucepan over medium high, stirring until the sugar dissolves. Bring to a boil and cook, without stirring for 10 minutes. Remove tea bags.
- Meanwhile, cut a shallow “x” into the base of each plum. Add the plums and thyme to the poaching liquid. Cook for about 10-15 minutes or until the skins start to blister.
- Remove the plums, cool slightly and then peel. Strain the poaching liquid and cook for about 10 minutes until reduced and syrupy.
- For the sandwiches, spread the ALBANY Ultima Rooibos & Rye Brown Bread with the mascarpone and top each with two plum halves. Drizzle the rooibos syrup over and sprinkle with extra thyme.
