Wednesday, October 22, 2014

Roasted Almond Stuffed Plums

Here comes dessert for those who counts calories! Absolutely delicious, these oven roasted plums are bedazzled with almond stuffing and are really easy to make. It's  a perfect light dessert course for your next party, isn't it?

Blog's Category: Hors D'oeuvre, My Own Fast and Easy, Dessert



Intro

Lately, variations of any fruits, baked with a simple stuffing, have become my favorite choice for dessert, especially when I host a party or family dinner. It's so easy to make and results are so rewarding. Usually, I use either apples, plums or peaches: I stick dried jujube (red chinese date) into apple half, or top plum or peach half with a chopped nuts and sugar. Presented today are plums stuffed with sweetened almond crumbs.


What is it?

Almonds processed with a little bit of butter and brown sugar - it's your stuffing mixture. Then, plum halves are topped with this almond mix and roasted in an oven until cooked through and caramelized on top.


Taste Description

Pretty bold taste and concentrated flavors of this dessert make up for its relatively small size. In fact, size, look and taste are in a perfect harmony with each other - one or two of those stuffed plums are enough to satisfy your dessert craving. 
Almond topping is sweet, with a rich roasted almond flavor with a soft undertones of butter (comparable to that homey aroma of real butter cookies). The sweetness of topping compliments and works as delightful contrast to natural fruity acidity of baked plums. Dark red, syrupy plum juice, oozing from the edges of plums creates gorgeous base for a meaty texture of plum flesh and crunchy caramelized almond on top.


How to Serve/Store

Serve warm or cooled down to room temperature. Can be prepared few hours in advance and set aside to cool down. Do not pop it in a fridge though - topping will lose it's crunchiness. It can be left, uncovered, at room temperature, for a few hours. 
If you've got leftovers, then keep them in a container, in a fridge. Although they will lose crunch element, you will still enjoy them next day as a lovely snack.


Roasted, Almond Stuffed Plums


  • 15 plums slightly under-ripe, any type (I used large fresh prunes)
  • 1/2 cup raw whole almonds
  • 1 tbs unsalted butter
  • 4 + 2 tbs brown sugar
- Preheat oven to 375F.

- Using pairing knife split plums in half, remove pit. Place plum halves on a baking sheet. To avoid greasing baking sheet, use silicon mats as I do, it simplifies baking a lot! 

- In a food processor, process almonds, butter and 4 tablespoons of brown sugar up to medium-course.

- Distribute almond mix among plum halves shaping mounds of almond mix with a teaspoon. Sprinkle 2 remaining tablespoons of sugar on top.

- Bake plums in an oven until sugar on top caramelizes and plums are soft.

- Enjoy!


Notes

- If you are really serious about calories, then omit butter and reduce sugar amount. Although you won't get then that great taste complexity and subtle but delightful flavor of butter.



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IN PICTURES



This time I didn't have brown sugar and used jaggery (natural cane sugar from my Indian store) instead. It got a little burnt on top (but still yummy!).

This thick plum juice syrup in a bottom of baking pan is a real treasure. You can poor it on a bottom of a serving dish - it will look awesome as well! Or spatter on a top of plums if you are ready to give up a little crunch to it.