Poached Plum Yogurt Bowl
Recipe courtesy of Tiffani Thiessen
- 1 pint greek yogurt
- 4 plums, cored and quartered
- 1/4 cup port
- 1 tablespoon rosewater
- 1.5 tablespoons lemon juice
- 1 tablespoon honey
- bee pollen to garnish
Distribute yogurt evenly amongst 4 bowls.
In a medium saucepan over medium-high heat add plums, port, rosewater, lemon juice and honey. Cook down until the plums are tender but still hold shape, about 15 minutes. Remove plum wedges and set aside. Continue to cook down liquid until it is reduced to a syrup, about 5 minutes.
Distribute plums and sauce evenly on top of the 4 yogurt bowls. Garnish with bee pollen.
Photography by Rebecca Sanabria