5 Ingredients or Fewer

Baked Plums with Creme Fraiche and Marcona Almonds

August  4, 2010
3 Ratings
  • Serves 6
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

What You'll Need
  • 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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10 Reviews

Sagegreen August 9, 2010
I remember that grapefruit rage! Congrats to you on this recipe.
AntoniaJames August 4, 2010
Deadly and decadent. But so good for you, too. Love it!! I can definitely see this for a weekend breakfast. Or maybe tomorrow's. ;o)
aliyaleekong August 4, 2010
Delicious! i love how summer fruit makes desserts so easy to make..
thirschfeld August 4, 2010
thank you
Kitchen B. August 4, 2010
I love the way the juices ooze from baked plums,...and what is baked anything without creme fraiche :-). And I just tasted my first ever macrona almonds!
thirschfeld August 4, 2010
Thanks KB. I hadn't had Marcona almonds either until about a year ago. I love 'em.
drbabs August 4, 2010
yum. (also yum to grapefruit broiled with brown sugar--from a New Orleans native.)
thirschfeld August 4, 2010
Cheers to NOLA!
thirschfeld August 4, 2010
Thanks Liz the Chef. We have to ration them as well, or I should say, they are hidden from me because I can't stop myself.
Lizthechef August 4, 2010
You got me with the creme fraiche/ plum combo - and we "ration" Marcona almonds in our house, so addictive. Beautiful - thumbs up!