Spanish Roasted Plum Dessert with Honey, Cinnamon and Yogurt Recipe
This dessert combines roasted plums with honey and cinnamon and cool yogurt, creating a simple yet elegant sweetness. In Spain, similar roasted fruit desserts are often served after Sunday lunch, when no one has room left for heavy cakes. The flavor is a bit like stewed fruit compote, but in a more modern, lighter version.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- plums - 600 g
- honey - 3 tablespoons
- cinnamon ground - 0.5 teaspoons
- lemon zest finely grated - 1 teaspoon
- lemon juice freshly squeezed - 1 tablespoon
- plain yogurt - 400 g
- almonds flaked - 30 g
- olive oil - 1 teaspoon
- vanilla sugar - 1 teaspoon
Main Ingredient:
plums
Preparation
- Preheat the oven to 190°C (top and bottom heat). Spread the flaked almonds on a dry baking tray and toast for 4–5 minutes, until lightly golden and fragrant, then set aside to cool.
- Wash and dry the plums, cut them in half and remove the stones. You can cut larger fruits into quarters.
- Transfer the plums to an ovenproof dish, drizzle with lemon juice and olive oil, and sprinkle with cinnamon and grated lemon zest.
- Drizzle the fruit with 2 tablespoons of honey and gently toss so all the pieces are lightly coated with the honey and spices.
- Place the dish in the oven and bake for 20–25 minutes, until the plums soften, release their juices and the edges are lightly caramelised.
- Meanwhile, put the yogurt into a bowl, add the vanilla sugar and 1 tablespoon of honey. Stir with a spoon until the yogurt is smooth and lightly sweetened.
- Remove the roasted plums from the oven and leave for a few minutes to cool slightly – they should be warm but not boiling hot.
- Spoon portions of yogurt into serving bowls, top with the warm plums along with their juices. Sprinkle with the toasted flaked almonds and serve immediately.
Storage
In fridge:
2 days
Freezing:
Yes
Pieczone śliwki możesz przechowywać w lodówce do 2 dni i podgrzać delikatnie przed podaniem. Nadają się też do zamrożenia na około 2 miesiące; jogurt przygotowuj zawsze świeży, a migdały praż tuż przed podaniem, żeby były chrupiące.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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