I love dinner parties. I love hostessing in general, but my god do i love a good dinner party, the likes of which we had this weekend. There was haricots verts, delicious homemade marinara sauce, watermelon/feta/mint salad, warm bread and watermelon mojitos. But I must say one of my favorite parts of the meal was dessert. I asked my godmother Ruth for a recipe she brought to Easter lunch: baked plums. She couldn’t recall the exact proportions for the topping, so I made some up, which I thought turned out pretty well. This recipe is delicious, unexpected and simple…like all of Ruth’s recipes; she introduced me to caprese salad when I was little and it’s been one of my favorites ever since. And because you bake the plums, they don’t even need to be ripe! Ours were hard as rocks when we bought them since it’s not plum season, but after we baked them they were soft and juicy and tasted totally ripe.
6 plums, pitted, cut in half
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp ground ginger
1/4 tsp cinnamon
6 TBSP flour
7 TBSP butter, softened
Vanilla ice cream (optional)
Preheat oven to 375 degrees
Place plums in a baking dish, set aside.
Combine sugars and butter in a mixing bowl or food processor. Mix for several minutes, until they are thoroughly combined and there are no more chunks of butter. Add ginger, cinnamon and flour. Mix thoroughly until all ingredients are combined.
Spoon a generous tablespoon of mixture on top of each plum.
Bake in oven for 50 minutes or until plums are juicy and topping is warm and crisp, let cool for a few minutes and serve while warm with vanilla ice cream.