Winter and warm fruit seem to go hand in hand and with the snowy winter Lancaster has been having these plums just hit the spot. On a recent trip to the grocery store I found some amazing deep purple plums. I love plums, fresh from the tree or baked in tarts, or, as in this recipe, baked on their own with a sweet almond filling. Finish with a bit of creme anglaise, sweetened whipped cream or vanilla bean ice cream.
Almond filled Baked PlumsRecipe courtesy of Debrah Mosimann of Swiss Woods
- 8 ripe deep purple plums
- 1/2 cup almonds
- 1/4 cup butter
- 2 tablespoons rum, dark
- 1 large egg
- 1/4 cup sugar
- 1/4 cup honey
Cut the plums in half and remove the seeds.
Place the remaining ingredients, except the honey, into a food processor and blend until it is smooth.
Place the plums cut side up in a baking dish.
With a spoon fill the center of each plum with the almond filling.
Drizzel all of the plums with honey.
Bake at 350F until the almond filling is lightly browned. Serve Warm.