Brown sugar plums

Total Time
20 min
5 min
15 min
One taste of this recipe and you'll understand why visions of sugar plums were a thing. No need to save this recipe for Christmas. Enjoy it when stone fruits are ripe and in season. It's delicious as a dessert, but also makes a wonderful fruit-and-nut breakfast accented with creamy yogurt. If your toaster oven is large enough, use it to roast the plums. Also, you might roast other stone fruits or a combination of several. Try apricots, nectarines, and peaches.


Sliced almonds

¼ cup(s), unblanched variety

Sliced almonds

1 Tbsp, unblanched variety

Packed brown sugar

3 Tbsp

Unsalted butter

2 tsp


6 item(s), medium, red or purple plums, halved and pitted

Plain fat free Greek yogurt

½ cup(s)


1 Tbsp


  1. Preheat the oven to 425°F. Spray a large baking sheet with nonstick spray.
  2. Combine 1⁄4 cup of the almonds and the brown sugar in a food processor and pulse until the almonds are finely ground. Add the butter and process just until combined.
  3. Arrange the plums, cut side up, on the prepared baking sheet. Fill the cavity of each plum half with a level 1⁄2 teaspoon of the almond mixture; reserve the remaining mixture. Roast until the almond mixture is browned and the plums are softened, about 15 minutes.
  4. Meanwhile, stir together the yogurt and honey in a small bowl.
  5. Stir together the remaining ground almond mixture with the remaining 1 tablespoon almonds in a small bowl. Place 3 plum halves on each of 4 plates. Spoon a generous 2 tablespoons of the yogurt mixture on each plate and sprinkle evenly with remaining almond mixture. Yields 3 filled plum halve per serving.