by thirschfeld
View
my 191 recipes »
Photo by thirschfeld
thirschfeld's Notes:
Expand1 sweet plum per person, I used Catalonia Ask a question about this ingredient
creme fraiche Ask a question about this ingredient
brown sugar Ask a question about this ingredient
roasted and salted Marcona almonds Ask a question about this ingredient
Preheat the oven to 400 degrees.
Ask a question about this stepSlice the plums in half and remove the pits.
Ask a question about this stepPlace them on a sheet tray, cut side up. Pile high with brown sugar, two teaspoons isn't out of the question.
Ask a question about this stepBake in the oven for 8 to 10 minutes. You want them to be soft and warm all the way though and the brown sugar melted but you don't want them to collapse when they come out of the oven.
Ask a question about this stepDollop each with a spoonful of creme fraiche and then grate the almond over the top. Serve immediately.
Ask a question about this stepDeadly and decadent. But so good for you, too. Love it!! I can definitely see this for a weekend breakfast. Or maybe tomorrow's. ;o)
Delicious! i love how summer fruit makes desserts so easy to make..
thank you
I love the way the juices ooze from baked plums,...and what is baked anything without creme fraiche :-). And I just tasted my first ever macrona almonds!
Thanks KB. I hadn't had Marcona almonds either until about a year ago. I love 'em.
yum. (also yum to grapefruit broiled with brown sugar--from a New Orleans native.)
Cheers to NOLA!
Thanks Liz the Chef. We have to ration them as well, or I should say, they are hidden from me because I can't stop myself.
You got me with the creme fraiche/ plum combo - and we "ration" Marcona almonds in our house, so addictive. Beautiful - thumbs up!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I remember that grapefruit rage! Congrats to you on this recipe.