Pecan& Almond-topped Baked Plums

By • July 31, 2010 3 Comments

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Author Notes: Last summer, I had a plum glut, albeit from a supermarket aisle as opposed to my back garden - it was the perfect excuse to make everything in the book and beyond. This baked plums were the cream of the crop, adapted from a recipe in my detox health-plan cookbook.The original recipe is made with pistachios and nectarines and a passion fruit sauce is added at the end. My version uses plums and pecans plus a touch of orange zest. Kitchen Butterfly

Serves 4-5

  • 50g (1/2 cup) ground almonds
  • 15g (1 tablespoon) superfine sugar
  • 1 egg yolk
  • 50g pecans, chopped
  • 1 tablespoon orange zest
  • 10 plums, halved and destoned
  • Juice from 2 Oranges
  1. Preheat the oven to 200 degrees centigrade (400 degrees Fahrenheit) and then mix together the ground almonds, sugar, egg yolk and orange zest till you form a paste. Then add the chopped pecans
  2. Place the halved plums in a single layer in a shallow, ovenproof dish - in my case, I used a dish for devilled eggs.
  3. Put the stuffing onto the Plum halves, doing your best to fill them as much as you can.
  4. Pour the orange juice around the plums, the cover with foil and cook for 15 minutes
  5. Remove the lid and bake for a further 5- 10 minutes, or until the plums are soft.
  6. Transfer to individual, warmed serving plates and keep warm
  7. Serve juices separately in small bowls with creme fraiche on the side

More Great Recipes: Fruit|Desserts

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