By Keith Abela – Cook/Prep: 25min – Serves: 4

Ingredients

1 kg plums, halved
2 tbsp demerara sugar

1⁄2 tsp ground cardamom

1 sprig rosemary
salt to taste

Method:

For the ganache

200g fresh cream
200g white chocolate zest of one orange almond biscuits as garnish

Bring the fresh cream to a boil with the orange zest.
Place white chocolate into a bowl and pour the cream over, stir well till chocolate has entirely melted. Move to fridge.

Place the plums skin side down in a tray, and season them with a pinch of salt, the sugar, herbs and spices.

Cook under a grill on high heat for 5-8 minutes. Place the still warm plums on the base of the plates, top with crushed almond biscuits and a spoonful of ganache.