Friday, February 26, 2010

Almond filled Baked Plums

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.


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

Serves 8

Swiss Woods
Debbie Mosimann
Bed and Breakfast Foodie
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1 comment:

  1. Debbie, These look absolutely delicious. Can't wait to try them!

    On a totally different note: Yvonne, just wanted to say that I adored staying at the White Oak Inn and your cooking rocks!!!! Sorry it's taken me so long to post a comment on the blog!
    ~Avery Aames (a.k.a. Daryl Wood Gerber)