Rooibos Poached Plum Open Sandwich


Prep time: 15 minutes
Cooking time: 40 minutes
Serves: 6


  • 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


  • 6 slices ALBANY Ultima Rooibos & Rye Brown Bread
  • 250ml mascarpone
  1. 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.
  2. 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.
  3. Remove the plums, cool slightly and then peel. Strain the poaching liquid and cook for about 10 minutes until reduced and syrupy.
  4. 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.