with greek yogurt
By: Eleni Saltas
When life gives you plums, what do you make of it? Plum-ade? That doesn’t roll off the tongue quite well, so let’s leave the phrase to the lemons, and make something new for the plums. In an effort to cook more with ingredients that are in season, I’ve been utilizing vegetables and herbs from my garden for most dinners. Eating what’s fresh in season is tastier, more nutritious and is better for the environment. But I do love fruits, too. Luckily, my neighbor has a great plum tree that’s been catching my eye on my daily dog walks, and he was generous enough to let me experiment with them.
Plums contain many vitamins and nutrients, making them a great pick and bite right off the tree. I grab one or two on my walks. But when you want more than just a quick bite of fruit and crave something a little sweeter, you can easily make this caramelized plums with yogurt for dessert. It has just the right amount of sweet from the caramelized plums with a small dose of tang from orange juice (or lemon juice). A generous dollop of thick Greek yogurt will provide added healthy protein for the day. Grab a handful of plums from your neighbors’ tree, or get some from your local grocer and make the most of what life gives you.
- 3 tablespoons butter
- 1 tablespoon honey
- 6-8 medium ripe plums, halved and pitted (about 2 cups)
- 1 teaspoon cinnamon
- 2 tablespoons orange juice (or lemon juice, if you prefer)
- ½ cup Greek yogurt
Step by Step Instructions
Melt the butter in skillet or pan over medium heat. With a wooden spoon, stir in the honey. Once the mixture is melted and bubbly, add the plums to the pan cut side down. Top with cinnamon.
Cook until the plums tender, about 8-10 minutes depending on the plum size/ripeness. While the plums are cooking, occasionally give the pan a few shakes.
Using a slotted spoon, carefully scoop the plums and place evenly into serving bowls, reserving the liquid in the pan. Add the orange or lemon juice to the pan and stir around for 1-2 minutes.
Top the plums with yogurt, then drizzle each lightly with the juices from the pan. Add a dash of cinnamon to the tops and serve warm.