Baked Plums with Creme Fraiche and Marcona Almonds

By thirschfeld
August 4, 2010
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Author Notes: I remember in the 70's, when Cajun food was the thing, that grapefruits broiled with brown sugar were all the rage. Well at least in our house they were. I don't know if it was Paul Prudomme who made these famous or who but when the brown sugar melted into the grapefruit it was a nice balance of sour and sweet. Having sweet plums to use, even though they are sweet they are still a little sour, I thought this might be a great weekend breakfast side. Something to serve along side omelets or even oatmeal. thirschfeld

Serves: 6

  • 1 sweet plum per person, I used Catalonia
  • creme fraiche
  • brown sugar
  • roasted and salted Marcona almonds
  • Lemon zest
  1. Preheat the oven to 400 degrees.
  2. Slice the plums in half and remove the pits.
  3. Place them on a sheet tray, cut side up. Pile high with brown sugar, two teaspoons isn't out of the question.
  4. Bake in the oven for 8 to 10 minutes. You want them to be soft and warm all the way though and the brown sugar melted but you don't want them to collapse when they come out of the oven.
  5. Dollop each with a spoonful of creme fraiche and then grate the almond over the top. Serve immediately.

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