I hope that by now, you guys have forgiven me for Wednesday’s Travesty Sandwich. I went a little off the rails with that one.
However, if you haven’t forgiven me yet, you will after you try this recipe. It’s another one from the gorgeous Cooking From the Farmer’s Market, and while it’s relatively healthy in its original state using Greek yogurt, it’s also really good on vanilla ice cream. Depends on how you’re feeling that day, I guess.
I don’t have a lot to say about this one except that it’s really, really good, and it’s pretty, and when I saw the photo in the cookbook, I immediately realized it wouldn’t do in anything else except my giant wine glass.
(If you wondered, and I know you did, I got that glass free at the Valentine’s Day soiree my apartment complex had. Free wine and snacks and a chocolate fountain. I love California.)
With this one, I halved the number of plums and the amount of yogurt used from the original recipe, but kept everything else the same. Just keep that in mind if you want to make more than two servings of this.
Warm Plums with Honey & Greek Yogurt
Makes 2 servings
From Cooking From the Farmers’ Market
Ingredients
2 Tbsp. honey
1 Tbsp. light brown sugar (which is not in my photo for some reason)
1 tsp. vanilla extract
3 firm, ripe plums, halved., pitted, and cut into 1-inch wedges
1 Tbsp. unsalted butter, cut into pieces
1 cup plain Greek yogurt
1/4 cup pistachios, coarsely chopped
Preheat the oven to 425°F.
In a baking dish, stir together the vanilla, honey, and sugar. Add the plums and toss. Dot the mixture with the butter pieces, and roast until just warm, about 6 minutes.
Spoon a small amount of the mixture and a spoonful or so of the juices into each serving glass, then add 1/2 cup of yogurt to each glass. Top with remaining plums.
Sprinkle with pistachios and serve immediately.
If you have any left over, it’s also really good heated up and poured over ice cream.
