"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!" — JJOYB53
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plums, halved and pitted
packed brown sugar
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.
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.
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.
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!
Awesome. Perfect as a summer treat. I added some toasted almonds and topped this with ice cream.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Oven-Roasted Plums
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
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