This eclectic recipe unites warm plums with cool yogurt, sweet honey with tart lime, local mint with imported cumin, and, perhaps, you with a new favorite dessert.
| 12 | small plums (or 6 large, cut in half and pitted) | |
| 1⁄2 | c | orange juice |
| 2 | tbsp | brown sugar |
| 1⁄2 | tsp | cinnamon |
| 1⁄8 | tsp | nutmeg |
| 1⁄8 | tsp | cumin |
| 1⁄8 | tsp | ground cardamom |
| Yogurt Sauce | ||
|---|---|---|
| 1 1⁄2 | c | Stonyfield Organic Whole Milk French Vanilla Yogurt |
| 3 | tbsp | honey |
| 2 | tbsp | fresh lime juice |
| 3 | tbsp | fresh mint chopped finely |
Preheat oven 400°.
In a bowl, mix together orange juice, brown sugar, cinnamon, nutmeg, cumin and ground cardamom.
Add plums to this mixture.
Place plums cut side up into baking dish coated with cooking spray.
Bake for 20 minutes.
In a separate bowl, whisk together yogurt, honey, lime juice and mint.
Arrange baked plums in parfait glasses and cover with yogurt sauce.