Friday September 09, 2011
The farmers market is filled with late summer stone fruit these days. The plums are available in all varieties. I just love the rainbow of colors. This is a great dessert for entertaining. Minimal work, less ingredients and really flexible. I like to have the plums ready in the baking dishes before the guests arrive, than once your oven is free, bake them and as the directions state, leave them in the oven turned off with the door just open until serving time. That way they cool just enough to come to a nice warm temperature. Their flavor is at it’s fullest. I used an almond biscotti I had on hand but I really like the graham cracker version the best, so that is what I listed in the ingredients. It works really well with the brown sugar. I found that the biscotti browned a bit faster than the graham cracker so I just covered the dishes lightly with a loose piece of foil near the end of baking. This is a great trick when your baked goods still need oven time but the top is getting too brown. Just do not cover all the way tight or steam will build, and that will change your results.
2 firm plums
1 tablespoon light brown sugar
1 piece graham cracker, crushed
Preheat oven, 425˚F.
Using an 8 oz. ramekin, take a teaspoon of the softened butter and smear it on the bottom and sides of the ramekin. Set aside. Cut each plum in half, remove the pit and toss the halves in a bowl with the brown sugar. Place the plums into the ramekin and top with the graham cracker crumbs. Bake the ramekins on a bake sheet for 20-30 minuets. Turn the oven off and let the roasted plums sit in the oven with the door closed for another 30 minuets. The plums should collapse. Top with 2 tablespoons of the Greek yogurt. Enjoy!