Spanish Roasted Plum Dessert with Honey and Rosemary Recipe
This dessert is a simple way to use ripe plums: briefly roasted with honey, rosemary and a touch of lemon, served with yogurt or ice cream. In Spain, similar baked fruit desserts appear after Sunday lunch, when no one has the energy for heavy cakes. The flavor is sweet, slightly herbal and very aromatic.
A light, aromatic Spanish-style dessert that turns simple ripe plums into something elegant with minimal effort. The combination of honey, lemon and rosemary gives the fruit a deep, complex flavor without being heavy or overly sweet.
Chef's tips
Choose ripe but still fairly firm plums so they hold their shape during baking and don’t turn into puree. Taste your honey first – if it’s very intense or strong-flavored, use a little less so it doesn’t overpower the fruit. Don’t overbake the plums; they should be soft and juicy, not completely collapsed.
How to serve
Serve in small bowls or glasses with layers of yogurt and warm plums, topped with toasted almonds. For a more indulgent version, swap the yogurt for vanilla or cinnamon ice cream. You can also drizzle a little extra honey on top just before serving and add a small sprig of fresh rosemary for decoration.
Ingredients
- plums - 600 g
- honey - 3 tablespoons
- rosemary - 1 sprig
- lemon - 0.5 pieces
- cinnamon - 0.5 teaspoons
- plain yogurt - 200 g
- almonds sliced or flaked - 2 tablespoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease an ovenproof dish with oil or line it with baking paper.
- Wash the plums, cut them in half and remove the stones. Arrange the halves in the dish cut side up, snugly next to each other.
- Scald the lemon with boiling water, dry it and finely grate the zest, taking care not to grate the white, bitter pith. Squeeze the juice from half the lemon.
- In a small bowl, mix the honey, lemon juice and cinnamon. If the honey is very thick, you can gently warm it so it becomes runny.
- Pour the prepared honey and lemon mixture evenly over the plums. Tear the rosemary sprig into a few smaller pieces and tuck them between the plums.
- Place the dish in the oven and bake for 15–20 minutes, until the plums soften, release their juices and are lightly browned around the edges.
- Meanwhile, toast the almond flakes in a dry frying pan over medium heat for 2–3 minutes, shaking the pan often, until they are lightly golden and fragrant.
- Remove the baked plums from the oven and set aside for a few minutes to cool slightly – the sauce will thicken.
- Spoon portions of plain yogurt into serving bowls and top with the warm plums and the sauce from the bottom of the dish.
- Sprinkle everything with the toasted almond flakes and serve immediately.
Storage
Same pieczone śliwki przechowuj w lodówce w szczelnym pojemniku i podawaj z świeżym jogurtem. Możesz je też zamrozić i użyć później jako dodatek do naleśników lub owsianki.
