Cinnamon Baked Plums

Ingredients & Method

Preheat the oven to 180°C. Line a large medium deep baking tray with an extra large piece of parchment paper. I normally crumple the paper so that it fits without popping out; this keeps the juices inside the paper.

Wash the plums, remove the stones and cut them in quarters or halves if they are small.

Place the  plum in a large bowl add the ground cinnamon, water and sugar. Shake the bowl to ensure the plums are covered with the ingredients. Scrape the mix on to the prepared baking tray.

Place the tray in the preheated oven and bake for 30 minutes. Stir the plums once while baking.

If the plums are very ripe then I suggest that you should reduce the baking time by 5 minutes. Once the syrup cools down it will thicken. Spoon the hot cinnamon baked plums in a sterilised jam jars; it keeps for up to two weeks and is that something special in your fridge.

Cooks Notes

Serve the warm cinnamon baked plums as a pudding with warm Rum and Raisin Crème Anglaise or vanilla ice cream.
Serve the cinnamon baked plums either warm or cold with rice pudding
Or for afternoon tea with freshly baked scones and clotted cream. Fill baked tart cases with the cinnamon baked plums and serve with Chantilly cream.
If plums are not available and you really keen to try this great recipe  it’s suitable for most large stone fruits such as peaches, apricots or greengages.

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