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
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
In This Recipe
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
Place the halved plums in a single layer in a shallow, ovenproof dish - in my case, I used a dish for devilled eggs.
Put the stuffing onto the Plum halves, doing your best to fill them as much as you can.
Pour the orange juice around the plums, the cover with foil and cook for 15 minutes
Remove the lid and bake for a further 5- 10 minutes, or until the plums are soft.
Transfer to individual, warmed serving plates and keep warm
Serve juices separately in small bowls with creme fraiche on the side
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!