Hibiscus Plums with Labneh and Pistachio

Deep-red fruit, fresh cream

Plums are at their best when ripe but still firm enough to hold their shape. In the Netherlands, many plums are in season in late summer and early autumn; availability and the exact harvest time vary by variety. For this dessert, choose fruit that gives slightly when pressed but doesn’t feel bruised. Very soft plums may fall apart while poaching. Yellow and red plums both work, though dark-skinned plums give the hibiscus an even deeper colour.

Hibiscus has a distinctively tart flavour and gives the syrup a ruby-red hue, without making the fruit taste like a particular flower. Dried hibiscus flowers are sometimes available loose from tea or spice shops; hibiscus tea bags are a convenient substitute. If using tea bags, choose ones without added flavourings. Sugar balances the tartness, while lemon keeps the syrup bright and lively. Taste the cooled syrup before serving: plums vary in sweetness, so you can add a small splash of water if the flavour is too concentrated.

Poaching works better here than boiling vigorously. A gentle simmer cooks the fruit more evenly and helps the halves stay intact. The plums should soften but still offer some resistance when you carefully pierce them with a knife. Remove them from the pan as soon as they’re ready; the syrup can reduce a little further without the fruit. Then leave the plums to cool in the liquid so they take on its colour and flavour without cooking any longer over the heat.

Labneh is strained yoghurt with a thick, fresh texture. Its creaminess tempers the tart fruit, making even a small serving satisfying. If labneh isn’t available, use full-fat Greek yoghurt. For a thicker, spoonable substitute, leave it to drain in the fridge for a few hours in a sieve lined with a clean cloth. Pistachios add a mild, nutty flavour and a satisfying crunch; chop them just before serving so they keep their bite.

Feel free to make the plums and syrup a day ahead and store them covered in the fridge. Keep the labneh separate and assemble the dessert just before eating. Serve the plums chilled or let them sit at room temperature briefly, with enough syrup to spoon over the labneh. A small drizzle of olive oil rounds out the combination; choose a mild oil that won’t overpower the fruit. Any leftovers can be kept covered in the fridge and eaten within two to three days.