75 g butter
8 plums; stoned and quartered
2 dessert apples; cored, cut into wedges
2 oranges; peeled and segmented
4 tablespoons soft light brown sugar
3-4 tablespoons Calvados
150 g Greek yogurt; to serve
Yield: 4 servings
Melt the butter in a frying pan and add the plums and apples. Cook for 3 minutes then add the oranges and sugar. Stir-fry for 2 minutes. Warm the Calvados, pour over the fruit and light with a match. Allow the flames to die down and serve at once with the Greek yogurt separately.