Baked plums with cloves

Baked plums with cloves

Total Time
30 min
10 min
20 min
It's important to use ripe but firm plums here, and any variety will work well, whether you use black, red, or even pluots. They are much easier to halve and pit than super ripe ones, and don't worry - they will get beautifully soft and jammy in the oven as they cook. Since this is delicious served warm or cold, it makes for a great make-ahead dessert. If you don’t have whole cloves, mix ⅛ tsp ground cloves in with the sugar before you roast them. Skip the cookies and spoon over yogurt for a satisfying breakfast.


Cooking spray

4 spray(s)


6 item(s), medium, about 1 1/4 lb, halved and pitted

Packed brown sugar

2 Tbsp

Extra virgin olive oil

1 tsp

White balsamic vinegar

1 tsp

Kosher salt

¼ tsp

Whole cloves

6 item(s)

Amaretti cookie

8 cookie(s), crumbled


  1. Preheat oven to 400°F. Coat 11-by-7–inch baking dish with nonstick spray. Place plums in dish. Add sugar, oil, vinegar, and salt and toss gently to coat. Arrange plums, cut-side up, in dish. Scatter cloves on bottom of dish.
  2. Bake, uncovered, at 400°F until plums are very tender, 20 to 25 minutes. Let cool for a few minutes before serving. Or cover and refrigerate for up to 2 days.
  3. Divide warm or cold plums with juices among 4 plates or shallow bowls. Top with cookies.
  4. Serving size: 3 plum halves, 1 to 2 tbsp juices, and 2 cookies