Spanish Yogurt, Honey and Roasted Plum Dessert Recipe
This dessert combines thick yogurt, honey and roasted plums, reminiscent of the Spanish habit of serving simple yet aromatic sweets after lunch. In Spain, natural yogurt is often used instead of heavy creams, making the dessert lighter but still satisfying. In terms of flavor, it’s somewhere between Greek yogurt with honey and roasted fruit from French cuisine.
The dessert combines Mediterranean simplicity with a refined flavor profile: thick yogurt, floral honey and caramelized plums create a rich taste without heavy cream. The contrast of warm fruit and cool yogurt, plus the crunch of toasted almonds, makes it feel restaurant-worthy while staying very easy to prepare.
Chef's tips
Choose ripe but still firm plums so they hold their shape while baking and don’t turn into puree. Taste your honey first – if it’s very intense, you may want to use a little less and adjust the sweetness at the end. Don’t skip toasting the almonds; this quick step greatly enhances their flavor and adds a pleasant crunch.
How to serve
Serve in transparent glasses to show the layers of yogurt, fruit and almonds. It pairs well with espresso or strong black tea. For a more festive version, you can add a splash of dessert wine or sherry to the plums before baking and garnish with a few fresh mint leaves.
Ingredients
- natural yogurt thick, preferably Greek-style - 500 g
- plums pitted, halved - 400 g
- honey runny, plus an extra 1 tablespoon for serving - 3 tablespoons
- brown sugar for sprinkling the plums - 1 tablespoon
- cinnamon ground - 0.5 teaspoons
- almonds flaked or chopped, for sprinkling - 40 g
- lemon zest grated, only the yellow part - 0.5 teaspoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease an ovenproof dish with a little oil or line it with baking paper.
- Arrange the plums cut side up in the dish, sprinkle with brown sugar and half of the cinnamon.
- Place the dish in the oven and bake for 15–20 minutes, until the plums soften, release their juices and caramelize slightly around the edges.
- Meanwhile, toast the almonds in a dry pan over medium heat for 2–3 minutes, shaking the pan often, until lightly golden. Set aside to cool.
- In a bowl, mix the yogurt with 3 tablespoons of honey, the remaining cinnamon and the grated lemon zest until smooth.
- Let the baked plums cool slightly so they are warm but not boiling hot.
- Spoon portions of yogurt into glasses or small bowls, then top with the warm plums along with their juices.
- Sprinkle the dessert with the toasted almonds and, if desired, drizzle with a little extra honey.
Storage
Jogurt z owocami najlepiej zjeść tego samego dnia, ale można przechować w lodówce do następnego dnia. Migdały dodawaj tuż przed podaniem, bo w lodówce tracą chrupkość.
