Plums & blackberries in rosemary syrup

• golden caster sugar↗100g g
• light muscovado sugar↗50g g
• lemons↗2

  pared zest and juice

• rosemary↗4short sprigs
• ripe plums↗4

  halved and stoned

• ripe blackberry↗300g g
• vanilla ice cream

  to serve

Step-by-step instructions

1. 1

   Put the sugars into a saucepan with 250ml/9fl oz cold water. Heat gently and stir until the sugars have dissolved, then bring to the boil and simmer for 10 mins to reduce slightly.

2. 2

   Add the lemon zest and juice, rosemary and plum halves, bring back to a simmer and cook gently for 10 mins until the plums start to soften. Tip the blackberries into the pan and stir gently to warm through. Serve in bowls with scoops of ice cream.