By Jill Dupleix
Brush 8 ripe plums with beaten egg white, then roll in 3 tbsp white sugar to coat well. Bake on a foil-lined tray at 200°C/Gas 6 for 15 minutes until soft. Serve with mascarpone, or the caramel yoghurt.
© 2002 Jill Dupleix. All rights reserved.