This dessert is so simple, I hesitated to post it as a “recipe.” It was so delicious, however, that I decided I needed to share it with you. Plus, I thought it might be nice to throw in a non-pumpkin or non-apple recipe, every once in a while… you know, to mix things up a bit. These baked plums with coconut cream and spiced syrup are the perfect healthy dessert when you need a break from cookies, cakes, and dare I say it, donuts. The natural sweetness from the plums are heightened by baking them, and the spicy gingery syrup provides the perfect contrast. The coconut whipped cream is just for fun and makes it feel like a fancy dessert.
Now I have to be honest, plums are not number one pick for fresh fruit. It isn’t that they’re bad or I don’t like them, plums just aren’t something we buy much of. I kind of forget about them. After making this on a whim a few days ago, I now have plums on the brain. They really are something special when they’re baked. In addition to making a healthy dessert, I think they would make a delicious, cozy weekend breakfast, maybe add granola to the toppings for a tasty variation. Or how about serving them over some hot oatmeal and topping with almond butter and drizzling with the ginger cardamom syrup. Talk about easy gourmet!
I promised myself I would make this post short, because it’s such an easy recipe and really doesn’t need a lot of preface hoopla. One more thought, though! Sweetest Day is this Saturday if you live in the states, and even though it is a bit of commercialized malarkey, it’s still a great excuse to do something nice for someone (and that’s never a bad thing in my book). This is a great dessert for you guys and gals out there who want to make something lovely for that special someone but don’t have a lot of time and/or culinary expertise. You don’t even have to mess with the syrup-making if a reduction scares you, just mix the spices into a little maple syrup or coconut nectar and drizzle away! You can even buy dairy-free soy or rice whipped cream, to make it even easier. Want an easy dinner idea to serve before your gourmet baked plums? Check out my recipe page (and may I suggest the Green Pea Pesto Spaghetti? Super easy and quick!) Ok, now go wow them! They’ll be impressed enough that you knew it was Sweetest Day 🙂
Baked Plums with Coconut Cream and Ginger Cardamom Syrup
3 plums, cut in half and pitted
- 1 can of coconut milk, chilled in the fridge overnight (or 1 cup of young coconut meat +1/2 cup coconut water)
- 1 – 2 tsp maple syrup (or to taste)
- 1 cup of apple cider or fresh pressed apple juice
- scant 1/4 tsp ground ginger
- pinch or two of ground cardamom
optional toppings: chopped nuts (I used pecans)
- Preheat oven to 350 degrees F. Prepare a cookie sheet with parchment paper. Place the halved plums cut side down on the parchment lined cookie sheet.
- When oven is hot, place plums in the oven and bake for 20 minutes.
- In the meantime make the syrup. Simply whisk the apple cider and spices in a small pot over medium heat and bring to a low boil. Reduce heat to low and simmer until reduced by half, about 10-15 minutes or so, stirring often. Keep reducing the heat so it doesn’t burn.
- To make the coconut cream, simply open the chilled can of coconut milk and scoop off the thickened cream at the top, save the liquid for smoothies. Whip it with a fork, adding in the maple syrup to taste. Alternatively, if you are able to find fresh young coconuts, simply blend 1 cup of coconut meat with 1/2 cup of the coconut water from inside the coconut, in a blender. This is the amount of coconut meat from about one coconut. Add maple syrup if desired. Fresh is better if you can find the coconuts and have the time to open and scrape them out.
- To serve, plate two or three plum halves on a small dish, add a dollop of coconut cream and drizzle with spiced syrup. Add a sprinkle of chopped pecans and serve warm.