Plum-and-strawberry ripple frozen yoghurt

1.Combine sugar, vanilla bean and ½ cup water in a saucepan and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 2 minutes, then add plums and simmer for 6 minutes or until plums are tender. Add strawberries, remove from heat and stand at room temperature until cool. Purée one-third of the plum and strawberry mixture in a blender until smooth and set aside. Cover remaining plum and strawberry mixture and refrigerate until required.

2.Freeze yoghurt in an ice-cream machine according to manufacturer’s instructions, then swirl through puréed plum and strawberry mixture and freeze for 4 hours or until firm. Makes about 2 litres.

3.To serve, divide remaining plum and strawberry mixture among bowls and top with a scoop of frozen yoghurt.