by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand50g (1/2 cup) ground almonds Ask a question about this ingredient
15g (1 tablespoon) superfine sugar Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
50g pecans, chopped Ask a question about this ingredient
1 tablespoon orange zest Ask a question about this ingredient
10 plums, halved and destoned Ask a question about this ingredient
Juice from 2 Oranges Ask a question about this ingredient
Preheat the oven to 200 degrees centigrade (400 degrees Fahrenheit) and then mix together the ground almonds, sugar, egg yolk and orange zest till you form a paste. Then add the chopped pecans
Ask a question about this stepPlace the halved plums in a single layer in a shallow, ovenproof dish - in my case, I used a dish for devilled eggs.
Ask a question about this stepPut the stuffing onto the Plum halves, doing your best to fill them as much as you can.
Ask a question about this stepPour the orange juice around the plums, the cover with foil and cook for 15 minutes
Ask a question about this stepRemove the lid and bake for a further 5- 10 minutes, or until the plums are soft.
Ask a question about this stepTransfer to individual, warmed serving plates and keep warm
Ask a question about this stepServe juices separately in small bowls with creme fraiche on the side
Ask a question about this stepI have made the peach version which is very good. Now I will have to try your version as it sounds delicious and looks pretty too. It would be a perfect individual dessert.
This is from your friendly editors at Food52.
What an impressive (not to mention quick) presentation of the plum bounty!