have you ever threw something with out a recipe and thought YES that is amazing? well that’s what happened here, luckily I remembered to keep a note of what I used so I could share the recipe with you to recreate it, I just love experimenting in the kitchen. this was so great for a breakfast I couldn’t get enough of it. if you love coconut macaroons then I think you will love it too. I poached the plums in jasmine and rose tea and sweetened it with honey, I bet pears would work too.
for the coconut macaroon crumble
- 1 egg white from a large egg (use two if your eggs are on the small side)
- 1/4 cup honey
- 1 and 1/2 cups desiccated coconut
- 1 tsp finally chopped dried culinary rose petals
- 1/2 cup ground almonds
brush a pan with a little coconut oil and heat it gently, mix honey and egg whites with a whisk until frothy then add the ground almonds and desiccated coconut and chopped rose petals and mix together, press some handfuls into balls to so that there are some clustered pieces but its ok to just bung it straight in the pan and gently cook until golden while making sure you stir it around constantly so it doesn’t burn. (if you want some cluster pieces press into firm balls and gently cook in the pan but they will crumble apart)
for the plums
- 6 plums
- 2 jasmine rose tea bags
- 1 tbsp. dried culinary rose petals
- 1/4 cup blossom honey
- 2 tsp rose water
- 1 tsp vanilla bean paste
in a big pan add the sliced plums, and cover with water then add the tea bags, honey, rosewater, rose petals and 1 tsp of vanilla bean paste, boil gently until the plums are tender 5 to 8 minutes
add some of the poaching liquid (1/2) cup in a pan with some more honey (1/4) cup and reduce until you have a syrup.
serve the plums with the macaroon crumble and drizzle over the syrup and add some greek yogurt or honey sweetened coconut cream and crumble over some cut comb honey and enjoy.