Saute the apple in butter in a frying pan with half the honey and the cinnamon for 6 minutes, turning halfway to ensure they are golden brown on both sides.
In a separate pan, caramelise the plums with a little butter for 4-5 minutes, adding the rest of the honey and the balsamic vinegar after 1 minute.
Once the fruit has cooked, drain it off and place on the serving plate. Drizzle over the honey from the two pans, dust with icing sugar and cocoa and serve with a sprig of mint.
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