Reviewed: Aug. 24, 2011

Awesome. Perfect as a summer treat. I added some toasted almonds and topped this with ice cream.

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Reviewer:

Rossoneri25

Cooking Level: Intermediate

Home Town: Makati, National Capital Region, Philippines

Living In: Jersey City, New Jersey, USA

Reviewed: Jul. 19, 2011

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.

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3 users found this review helpful

Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Sep. 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.

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Reviewer:

Christeen

Reviewed: Sep. 3, 2009

Delicious as is! I eat this over vanilla bean ice cream. I also didn't have cardamom -- but it still tasted great.

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2 users found this review helpful

Reviewer:

pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

Reviewed: Aug. 3, 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.

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19 users found this review helpful

Reviewer:

AmandaB

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Dallas, Texas, USA

Reviewed: Jul. 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.

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3 users found this review helpful

Reviewer:

CrabbApple

Cooking Level: Beginning

Reviewed: Jul. 9, 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.

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4 users found this review helpful

Reviewer:

christophersmom

Cooking Level: Intermediate

Reviewed: Jun. 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.

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5 users found this review helpful

Reviewer:

ChristinaM

Reviewed: Oct. 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!

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6 users found this review helpful