So simple and soooo good! I wish I could say this more often about the dishes I love… I made this improvised sweet treat last weekend after bringing a big bag of my favourite plums and was really surprised to discover how excellent such an easy and quick dessert turned out. The same recipe can be made with any stone fruit, but for me the oval violet damsons are by far the best choice: the tart skin gives them quite a complex taste, especially when combined with very ripe sweet flesh and makes them perfect for baking. Seasoned with cinnamon, baked with a bit of brown sugar and served warm with chilled creamy yogurt, these roasted plums make a fantastic dessert I can sincerely recommend even to those who constantly watch their waistline.
In case you look for different ways to cook damsons or other plums:
TIPS: The contrast between chilled yogurt and warm fruits is very important here, so you can cut up the fruits and divide into individual portions well ahead and then put it into the oven when you serve the main course, for example. If you really have to bake this dessert in advance, reheat it just before serving. I tried it and of course the taste is slightly worse, but better than served cold.
I haven’t tried it yet, but I’m sure you can prepare it also with frozen fruits (I’ll certainly test it with frozen sour cherries because this is the only way I can get them here).
Preparation: about 40 minutes
Ingredients (serves two):
12 big damson plums (or the equivalent of any stone fruit you like)
2 heaped teaspoons brown sugar (or more, depending on the plum’s sweetness and on your preferences)
1/4 teaspoon ground cinnamon
thick yogurt or sour cream or quark/fromage blanc to serve
Preheat the oven to 190°C.
Remove the stones from the fruits and cut each half into quarters (if you use smaller fruits, such as mirabelles or cherries, simply remove the stones and don’t cut them).
Put the plum pieces into individual baking dishes, sprinkle with cinnamon and sugar and bake for about 30-40 minutes.
Serve hot or warm with very cold yogurt, quark or sour cream.