Ingredients

4 large plums
stoned and cut into wedges
200g punnet blueberry
zest and juice 1 orange
25g soft light brown sugar
150g punnet raspberry
thick yogurt
and honey, to serve (optional)

Method
step 1
Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 min more.

step 2
Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey, if you like.