165 gm (¾ cup) golden caster sugar1vanilla bean, split lengthways500 gm (about 8) plums, halved and stones removed250 gmstrawberries, hulls removed and halved1.2 kgsweetened plain yoghurt (see note)
Combine sugar, vanilla bean and ½ cup water in a saucepan and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 2 minutes, then add plums and simmer for 6 minutes or until plums are tender. Add strawberries, remove from heat and stand at room temperature until cool. Purée one-third of the plum and strawberry mixture in a blender until smooth and set aside. Cover remaining plum and strawberry mixture and refrigerate until required.
Freeze yoghurt in an ice-cream machine according to manufacturer’s instructions, then swirl through puréed plum and strawberry mixture and freeze for 4 hours or until firm. Makes about 2 litres.
To serve, divide remaining plum and strawberry mixture among bowls and top with a scoop of frozen yoghurt.
Note Use a thick and creamy sweetened plain
yoghurt, such as honey or vanilla-flavoured, available from