Recipe by justcallmetoni
Another delicious recipes that will please diners whether or not they are diabetic. With a few ingredients, plums are transformed into an elegant and flavorful dessert. This recipe comes from a special publication from Diabetic Living.
Top Review by Edesia
I was not able to make this dish as written. Apparently it is impossible to buy plums in Michigan in December, so I substituted pears. The pears were much more firm than the plums would have been, so they didn't soften up as much as I would like. Also, I didn't have the almonds. But the sour cream/brown sugar topping was delicious. Thanks for the recipe; I can't wait to make it with the plums next summer!
- 6 medium red plums or 6 medium purple plums
- 1⁄2 cup unsweetened pineapple juice or 1⁄2 cup apple juice
- 3 tablespoons packed brown sugar (divided)
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cardamom
- 1⁄8 teaspoon cumin
- 1 pinch nutmeg
- 1⁄3 cup light sour cream or 1⁄3 cup nonfat sour cream
- 2 tablespoons slivered almonds
- cooking spray
Directions See How It's Made
- Preheat oven to 450 degrees. Prepare a two-quart baking dish with a good cooking of cooking spray.
- Prepare plums by slicing in half and removing pits. Place in the baking pan cut side up.
- Combine juice, 2 tablespoons of brown sugar and the spices in a small bowl. Drizzle spiced juice over the plums.
- Bake the fruit for 20 minutes or until the plums are tender. Note that actual cooking time will vary according to the ripeness of the fruit.
- While the fruit is baking, toast the almonds lightly in a dry non-stick skillet. Just a minute or so until the nuts just begin to release their aroma and take on a bit of color.
- In a small bowl combine the sour cream with the last tablespoon of brown sugar.
- Place plum halves in a serving bowl. Dot with sour cream and sprinkle of almonds.