Several years ago I was looking for a recipe to take advantage of our bumper crop of plums, and came across a recipe similar to this. After tweaking a bit, I have come up with a very versatile version that my family and friends love. Season with ground white pepper and use it as a side dish for pork or chicken. Sprinkle with toasted almonds and spoon it over vanilla bean ice cream, angel food, or pound cake for dessert! Play around with the spice combination by adding cloves, allspice, or cayenne. Be adventurous!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.

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  • Place the plums, cut-side up, in a single layer in the baking dish.

  • Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.

  • Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

Cook's Note:

When I serve this as a dessert, I add toasted slivered almonds.

Nutrition Facts

113 calories; protein 2.1g 4% DV; carbohydrates 19.1g 6% DV; fat 3.7g 6% DV; cholesterol 0mg; sodium 3.1mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2008
Delicious. I had intended to serve this dish as an accompaniment but as soon as I tasted them just out of the oven, I decided that we should have this as a dessert sauce with French vanilla ice cream. So we did. I made this as written except I didn't have cardamom so I omitted it. Also, I used six plums instead of four. Going forward, I would probably double the recipe to ensure plenty of the liquid, and I would perhaps cut the plums into quarters rather than halves if serving as a dessert sauce. If it is being served with an entree, then the plum halves would work fine. Read More
(27)

Most helpful critical review

Rating: 3 stars
07/09/2008
I was not all that keen on these. For me it was the cumin. It just ruined the taste and I found it over powering. Also this recipe makes ALOT of sauce for just 4 plums. I didn't use nearly have of the sauce to cover the plums. And when I "drizzled" the sauce over top all the sauce pooled on the bottom of the pan and did not thicken or bubble while cooking. I ended up thickening the left over sauce with cornflour till it was REALLY thick and stirred it into some warmed custard. On the plus side my toddler ate 3 plum pieces and the sauce/custard without any hesitation. Read More
(6)
24 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/04/2008
Delicious. I had intended to serve this dish as an accompaniment but as soon as I tasted them just out of the oven, I decided that we should have this as a dessert sauce with French vanilla ice cream. So we did. I made this as written except I didn't have cardamom so I omitted it. Also, I used six plums instead of four. Going forward, I would probably double the recipe to ensure plenty of the liquid, and I would perhaps cut the plums into quarters rather than halves if serving as a dessert sauce. If it is being served with an entree, then the plum halves would work fine. Read More
(27)
Rating: 5 stars
11/07/2018
Honestly, the cumin had me concerned, but not to worry, this was delicious. The sauce thickened somewhat after cooling down a bit. Give this a try, it's not only tasty and easy, but GOOD FOR YOU too. ***UPDATE 7.26.16*** I have probably made this recipe a dozen times, and we just never tire of it. It has just the right amount of sweetness, and the flavor of the plum is not masked by too much sugar like many other plum recipes. This is our FAVORITE!! ***UPDATE 11.7.18*** We continue to love this dessert, making it often, not only because it tastes delicious, but also. because it's so darn easy to make. Just one more comment. These plums are good served either warm or chilled. I make no changes to this recipe other than using Truvia® brown sugar as a substitute. Read More
(17)
Rating: 5 stars
10/22/2007
WOW! These were so wonderful and couldn't have been any easier to make. I followed the recipe exactly, and WOW! I wasn't sure about the combination of spices, so I made a test batch, but WOW...I'll be using the rest of the plums to make this for a delicious dessert to bring to my neighbors party! WOW! Read More
(12)
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Rating: 5 stars
06/19/2008
Fast easy and very good -- my toddlers even licked it up! But I do think it could be even better if it had a companion flavor to complement the spicy sweet-tartness of the plums. Next time I think I'll serve it with a sweet biscuit or with Vanilla ice cream. in the hopes that might take this recipe from very good to fabulous. Read More
(9)
Rating: 5 stars
08/26/2011
Awesome. Perfect as a summer treat. I added some toasted almonds and topped this with ice cream. Read More
(6)
Rating: 3 stars
07/09/2008
I was not all that keen on these. For me it was the cumin. It just ruined the taste and I found it over powering. Also this recipe makes ALOT of sauce for just 4 plums. I didn't use nearly have of the sauce to cover the plums. And when I "drizzled" the sauce over top all the sauce pooled on the bottom of the pan and did not thicken or bubble while cooking. I ended up thickening the left over sauce with cornflour till it was REALLY thick and stirred it into some warmed custard. On the plus side my toddler ate 3 plum pieces and the sauce/custard without any hesitation. Read More
(6)
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Rating: 5 stars
09/10/2009
Delicious as is! I eat this over vanilla bean ice cream. I also didn't have cardamom -- but it still tasted great. Read More
(5)
Rating: 4 stars
07/16/2008
Excellent way to use up some plums from my tree! They were still a bit tart after I made them so I sprinkled some sugar on after baking and that seemed to help. I served mine warm with butter pecan ice cream. Read More
(5)
Rating: 5 stars
09/10/2009
I thoroughly enjoyed this recipe; thank you so much for sharing it! I doubled my batch and followed the recipe exactly. First time I baked with plums and I'm so glad I tried this one. I'll bet these would be great pureed into a sauce - what a great flavor. Read More
(4)
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