| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | 5 servings |
Ingredients
- 1/2-3/4 cup wildflower honey
- 10 slightly underripe plums, stones removed, quartered (the plums not the stones)
Instructions
- Cover the bottom of a saute pan with honey. Place over low heat to warm the honey. Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy. Serve with ice cream.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 189 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 48 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Reviews
So simple, so good. Spooned this over a quality vanilla bean ice cream and -WOW- ten minutes after finishing my bowl, the tummy is still sending pleasure signals to the brain. I did add a touch of cinnamon (might try cardamom next time), but there is no doubt in my mind that this is a five star recipe without that modification. The leftovers are going in my oatmeal tomorrow!
BTW- I sliced my plums into sixteenths and just let them simmer in the honey until they released their juice and softened a bit. It made them easier to eat over the ice cream, but they didn’t brown at all. Which is just fine by me.
I tried this and loved it. If you serve it over vanilla frozen yogurt you cut some of the fat & calories too.
This is delicous! And takes about 3 minutes! I made it with pears and plums and put it on top of vanilla icecream in some margarita glasses. Plus, I added cinnamon and nutmeg in the honey before cooking. Serve the fruit warm to hot.