This fragrant Middle Eastern style pudding is a really easy dessert recipe and feels really warming in the evening. It’s a great way to use any plums up you’ve got leftover and it can even be served for breakfast the next day if you want to switch up your usual morning routine.
This dessert recipe uses only a few ingredients so it’s a really cost effective choice for a dinner party that looks and feels a bit fancy but doesn’t break the bank. Plus it’s really quick to throw together so you can concentrate on enjoying yourself.
Using a dash of rose water gives this dish a really special aromatic smell that will make your mouth water, while the combination of honey and plums with hit the spot for those with a sweet toot.
This recipe makes enough for four people but it’s easily adapted if you’ve got more people coming over for dinner.
HOW TO MAKE HONEY AND ROSE BAKED PLUMS
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Arrange the plums cut side up in a baking dish, drizzle over the honey and rose water, dot with butter and scatter over the almonds and vanilla pod.
Cook for 30 to 40 minutes, occasionally spooning the juices back over the plums, until they're caramelised, sticky and golden. Allow to cool for 5 minutes before serving, or leave to cool to room temperature. They're delicious served with vanilla or pistachio ice cream, or for breakfast with Greek yogurt.
- 6 ripe plums, halved and stones removed
- 5tbsp runny honey
- 2-3tsp rose water (to taste)
- 50g (2oz) butter
- 50g (2oz) whole blanched almonds
- 1 vanilla pod, split in half lengthways
Top Tip for making Honey and Rose Baked Plums
This recipe would also work well with fresh nectarines or peaches, particularly if they're a little overripe
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