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.
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.
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!
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.
Awesome. Perfect as a summer treat. I added some toasted almonds and topped this with ice cream.
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.
Delicious as is! I eat this over vanilla bean ice cream. I also didn't have cardamom -- but it still tasted great.
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.
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.
