It's plum season friends and I find these gems tend to be the underdog of summer stone fruits. But let me tell you, when they are ripe and ready for picking, they make some of the most delicious desserts. Here's my quick recipe for roasting (you can grill them too) along with a spiced yogurt dip for serving.
Quick Tip: Slow roasting plums in the oven enhances their flavor and releases juices I call plum liquid gold that you can use as a drizzle for a sauce or glaze.
Prep: 8 min
Cook: 15 to 20 min
Total Time: 25 min
Yield: 6 Servings
Ingredients
6 plums, halved & pitted
1 tbsp extra virgin olive oil
2 tbsp pure cane sugar
1 tsp nutmeg
Fresh mint, for garnish
Cardamom Yogurt Dip
1/2 cup non-fat Greek yogurt
2 tsp raw honey or agave nectars
1 tsp ground cardamom
Equipment
8“ Chef’s Knife
Cutting Board
Pastry Brush
Cookie Sheet
Parchment Paper
Measuring spoons
Mixing Bowl
Wooden Spoon
Directions
1. Preheat oven to 375°F. Line a cookie sheet with parchment paper.
2. Place plums cut side up on the cookie sheet, brush with olive oil, and sprinkle with cane sugar and nutmeg.
3. Roast in the oven for about 15 to 20 min until plums are tender and juices begin to flow.
4. Remove and let rest until ready to serve. These are best served warm or room temperature.
5. For yogurt dip, mix all ingredients in a bowl.
6. Serve plums on a platter or if serving as a dessert course for lunch or dinner, place 2 halves on a dessert plate.
7. Drizzle the liquid gold that was created while roasting over the fruit. Serve yogurt in a small bowl or dollop over top and garnish with fresh mint.
Now this is a dessert recipe you don't need to feel guilty about and more importantly, something unexpected but absolutely delicious. As always, when you make this recipe, share your feedback and some of the variations you used to make yours amazing! Until next time, Chef-friends....
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