Ingredients for Hazelnut Baked Plums With Orange Cream
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How to Make Hazelnut Baked Plums With Orange Cream
- Preheat oven to 190°C (375°F).
- Butter an oven-proof dish.
- Halve and pit the plums. Arrange them cut-side up in a single layer in the prepared dish.
- Toast the hazelnuts in a dry pan over medium heat, shaking frequently, until fragrant and lightly browned (about 5-7 minutes).
- Let the hazelnuts cool slightly, then roughly chop 1/3 cup and set aside.
- Grind the remaining hazelnuts in a food processor or blender until finely ground.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 5-8 minutes using a hand mixer or wooden spoon).
- Beat in the egg. Then, stir in the ground hazelnuts, cinnamon, and flour.
- Spoon a small amount of the hazelnut mixture onto each plum half.
- Sprinkle the reserved chopped hazelnuts over the plums.
- Zest one orange and set aside. Juice both oranges.
- Pour the orange juice evenly around the plums in the baking dish.
- Bake for 30-35 minutes, or until the plums are tender.
- In a separate bowl, whip the heavy cream and icing sugar until soft peaks form.
- Gently fold in most of the orange zest.
- Transfer the whipped cream to a serving bowl, sprinkle with the remaining orange zest, cover, and chill in the refrigerator until ready to serve.
- Remove the plums from the oven and let them rest for 10 minutes before serving.
- Serve warm plums topped with the chilled orange cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
216g
Fat
114g
Carbs
22g
