Spiced Plum & Yogurt Bowl
Ripe plums gently poached with cinnamon and star anise until soft and jammy, then spooned over thick, creamy yogurt. A hint of honey ties the warm spices and tangy fruit together, creating a balanced bowl that works as a light breakfast, dessert, or afternoon snack.
For 4 servings
- prep · ~3 min
Prep the plums.
1.Wash the plums, cut them in half, remove the pits, and slice each half into 4-5 wedges.2.Keep the skin on for color and texture. - simmer · ~8 min
Poach the spiced plums.
1.Add plum wedges, water, cinnamon stick, and star anise to a small pan over medium heat.2.Simmer gently for 6-8 minutes, stirring once halfway, until plums soften and release their juices.3.Remove the cinnamon stick and star anise. Let the plums cool slightly.TIPDon't overcook — the plums should hold their shape and not turn into mush. - mix · ~1 min
Whisk the yogurt.
In a bowl, whisk the chilled yogurt with honey and a tiny pinch of salt until smooth and creamy.
- assemble · ~2 min
Assemble the bowls.
1.Divide the whisked yogurt evenly into 4 serving bowls (katoris).2.Spoon the warm spiced plums and their juices over the yogurt.3.Scatter toasted slivered almonds on top.TIPServe immediately while the plums are still slightly warm for the best contrast with cold yogurt.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose plums that are ripe but still hold their shape when gently pressed to prevent mushy results.
- 2Leave the skin on the plums — it adds a beautiful deep red color and subtle tartness to the dish.
- 3Toast the slivered almonds in a dry pan for 2-3 minutes until golden and fragrant before scattering on top.
- 4Whisk the yogurt vigorously until it becomes smooth and airy for a luxurious, creamy texture.
- 5Serve the bowls immediately after assembling to enjoy the contrast of warm spiced plums and chilled yogurt.
- 6Cool the poached plums for 5-10 minutes before spooning over yogurt so the yogurt doesn't turn watery.
- 7If you prefer a thicker compote, simmer the plums for an extra 2 minutes with the lid off to reduce the juices.
Adapt it for your goals.
Vegan
Replace honey with maple syrup or agave nectar, and use a thick plant-based yogurt (coconut or soy). The maple syrup adds a subtle caramel note that pairs well with the star anise.
Low SugarLow-Sugar
Omit the honey entirely; the natural sweetness of ripe plums and the fragrant spices will provide enough flavor for a lighter breakfast or snack.
Stone Fruit SwapStone Fruit Swap
Substitute plums with ripe peaches, nectarines, or apricots—adjust poaching time slightly as softer fruits cook faster. This variation highlights summer's bounty.
Spiced UpSpiced Up
Add a 1-inch piece of fresh ginger (sliced) and 2 green cardamom pods (cracked) to the poaching liquid for a more complex, aromatic flavor profile inspired by Indian chai.
Nut FreeNut-Free
Replace slivered almonds with toasted pumpkin seeds or sunflower seeds for crunch without allergens. Seeds offer a similar nutty finish.
Why this is on our healthy list.
Rich in Probiotics
The thick yogurt provides live cultures that support gut health and digestion, especially when served chilled.
Good Source of Vitamin C
Plums are naturally high in vitamin C, which helps support immune function and skin health.
Antioxidant-Rich Spices
Cinnamon and star anise contain antioxidants that help combat oxidative stress and inflammation in the body.
Heart-Healthy Fats
Slivered almonds provide monounsaturated fats and vitamin E, which support cardiovascular health.
Natural Energy Boost
The combination of natural sugars from honey and plums, along with protein from yogurt, provides sustained energy without refined sweeteners.
Frequently asked questions
Yes, but thaw them first and reduce the poaching water to 2 tablespoons, as frozen plums release more liquid during cooking.
