Spanish Roasted Plum Dessert with Honey, Cinnamon and Yogurt Recipe
This dessert combines roasted plums with honey and cinnamon and cool yogurt, creating a simple yet elegant sweetness. In Spain, similar roasted fruit desserts are often served after Sunday lunch, when no one has room left for heavy cakes. The flavor is a bit like stewed fruit compote, but in a more modern, lighter version.
This dessert showcases how simple ingredients like plums, honey and yogurt can be transformed into something elegant with just a bit of roasting and spice. The contrast between warm, caramelised fruit and cool, creamy yogurt gives it a restaurant-style feel with almost no effort.
Dlaczego ta wersja działa
- Pieczenie śliwek w jednej warstwie pozwala im się karmelizować, a nie tylko gotować w soku.
- Jogurt słodzony miodem i wanilią równoważy kwasowość owoców bez ciężkości bitej śmietany.
- Cytryna i cynamon podbijają smak śliwek, nie przykrywając ich aromatu.
Chef's tips
Choose ripe but still fairly firm plums so they hold their shape while roasting and don’t turn into puree. Taste your honey first – if it’s very intense, you may want to use a little less and adjust sweetness with vanilla sugar in the yogurt instead. Keep an eye on the almonds while toasting; they can burn in seconds once they start to brown.
How to serve
Serve in small glass bowls or tumblers so the layers of yogurt, fruit and almonds are visible. For a more filling dessert, add a spoonful of granola or crushed biscuits at the bottom. This also works well as a special weekend breakfast or brunch dish.
Na co uważać
- Migdały prażą się bardzo szybko – pilnuj piekarnika, bo od złotego do spalonego dzieli je chwila.
- Nie nakładaj wrzących śliwek na jogurt, bo może się zwarzyć i puścić wodę.
- Nie mieszaj śliwek zbyt energicznie po upieczeniu, bo zamienią się w mus.
Zamienniki
- Jogurt naturalny możesz zastąpić jogurtem greckim lub skyrem, jeśli lubisz gęstszy krem.
- Migdały w płatkach da się zamienić na posiekane orzechy włoskie lub laskowe.
- Miód możesz zastąpić syropem klonowym lub daktylowym, zachowując karmelową nutę.
Ingredients
- plums - 600 g
- honey - 3 tablespoons
- cinnamon ground - 0.5 teaspoons
- lemon zest finely grated - 1 teaspoon
- lemon juice freshly squeezed - 1 tablespoon
- plain yogurt - 400 g
- almonds flaked - 30 g
- olive oil - 1 teaspoon
- vanilla sugar - 1 teaspoon
Preparation
- Preheat the oven to 190°C (top and bottom heat). Spread the flaked almonds on a dry baking tray and toast for 4–5 minutes, until lightly golden and fragrant, then set aside to cool.
- Wash and dry the plums, cut them in half and remove the stones. You can cut larger fruits into quarters.
- Transfer the plums to an ovenproof dish, drizzle with lemon juice and olive oil, and sprinkle with cinnamon and grated lemon zest.
- Drizzle the fruit with 2 tablespoons of honey and gently toss so all the pieces are lightly coated with the honey and spices.
- Place the dish in the oven and bake for 20–25 minutes, until the plums soften, release their juices and the edges are lightly caramelised.
- Meanwhile, put the yogurt into a bowl, add the vanilla sugar and 1 tablespoon of honey. Stir with a spoon until the yogurt is smooth and lightly sweetened.
- Remove the roasted plums from the oven and leave for a few minutes to cool slightly – they should be warm but not boiling hot.
- Spoon portions of yogurt into serving bowls, top with the warm plums along with their juices. Sprinkle with the toasted flaked almonds and serve immediately.
Storage
Pieczone śliwki po schłodzeniu gęstnieją i mają bardziej skoncentrowany, kwaskowo-miodowy smak, a jogurt traci nieco puszystość. Śliwki podgrzewaj krótko, tylko do lekkiego ogrzania, żeby nie rozpadły się całkowicie.
This recipe is inspired by simple Spanish home-style desserts, where fruit is the star and everything else just highlights its flavor. It’s perfect for late summer when plums are at their best and you want something sweet but not heavy.
