{"id":18864,"date":"2016-09-14T21:00:04","date_gmt":"2016-09-14T19:00:04","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18864"},"modified":"2016-09-14T21:00:04","modified_gmt":"2016-09-14T19:00:04","slug":"baked-damson-plums-with-yogurt","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=18864","title":{"rendered":"Baked Damson Plums with Yogurt"},"content":{"rendered":"

\"baked_plumsp\"So simple and soooo good! I wish I could say this more often about the dishes I love…\u00a0I made this improvised sweet treat last weekend after bringing a big bag\u00a0of my favourite\u00a0plums and was really surprised to discover how excellent such an easy and quick dessert\u00a0turned out.\u00a0The same recipe\u00a0can 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\u00a0complex taste, especially when combined with very ripe sweet flesh and makes them perfect for baking. Seasoned with cinnamon, baked\u00a0with a bit of brown sugar and served warm with chilled creamy\u00a0yogurt, these roasted plums make\u00a0a fantastic dessert I can sincerely recommend even to those who constantly watch their waistline.<\/p>\n

In case you look for different\u00a0ways to cook\u00a0damsons or other plums:<\/p>\n

\"Feather-Light<\/a>
Feather-Light Filo Tart with Plums<\/figcaption><\/figure>\n
\"Light<\/a>
Light Almond Cream with Plums<\/figcaption><\/figure>\n
\"Plum,<\/a>
Plum, Prune and Chocolate Jam<\/figcaption><\/figure>\n
\"Damson<\/a>
Damson Jam and Chocolate Tart<\/figcaption><\/figure>\n
\"Damson<\/a>
Damson Plum Butter (without sugar)<\/figcaption><\/figure>\n

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\u00a0put it into the oven when you serve the main course, for example. If you really have to bake\u00a0this dessert in advance, reheat it just before serving. I tried it and of course the taste is slightly worse, but better than served cold.<\/p>\n

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).<\/p>\n

Preparation: about 40 minutes<\/em><\/p>\n

Ingredients (serves two):<\/em><\/p>\n

12 big damson plums (or the equivalent of any stone fruit you like)<\/em><\/p>\n

2 heaped teaspoons brown sugar (or more, depending on the plum’s sweetness and on your preferences)<\/em><\/p>\n

1\/4 teaspoon ground cinnamon<\/em><\/p>\n

thick yogurt or sour cream or quark\/fromage blanc to serve\u00a0<\/em><\/p>\n

Preheat the oven to 190\u00b0C.<\/p>\n

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).<\/p>\n

Put the plum pieces into individual baking dishes, sprinkle with cinnamon and sugar and bake for about 30-40 minutes.<\/p>\n

Serve hot or warm with very cold yogurt, quark or sour cream.<\/p>\n","protected":false},"excerpt":{"rendered":"

So simple and soooo good! I wish I could say this more often about the dishes I love…\u00a0I made this improvised sweet treat last weekend…<\/p>\n","protected":false},"author":1,"featured_media":18869,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[55,204,23,164,6],"tags":[215,45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18864"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18864"}],"version-history":[{"count":14,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18864\/revisions"}],"predecessor-version":[{"id":18879,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18864\/revisions\/18879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18869"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}