Summary

Ingredients

• 3 large plum (s), blue
• 0.5 tablespoon ½ butter
• 1 tablespoon, heaped sugar, brown
• 6 sprig (s) thyme
• 60 ml red wine
• 200 g yourt, Greek
• 2 tablespoon hazelnuts, roasted and chopped

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Instructions

1. Halve the plums, remove the stones. Melt the butter in a pan, melt the sugar in it. Add the plum halves and sprigs of thyme, caramelize in them. Deglaze with red wine, leave the plums to stand for a few minutes with the lid closed.
2. Spread the yoghurt on two serving plates, place the plums on top, drizzle with the red wine syrup (remove the thyme sprigs first) and serve sprinkled with hazelnuts.