Spice Roast Plums

Ingredients

• Approx 20 Victoria Plums

• 2 tbsp pomegranate molasses (I love Belazu)

• 2 tbsp caster sugar

• the seeds of 4 cardamom pods

• 1 tsp mixed spice

• 1/2 tsp ground ginger

• Juice of half a lemon

For the Maple sea salt nutty crunch

• 100g mixed nuts, roughly chopped (I like pecans, pistachios and hazelnuts)

• 3 tbsp maple syrup

• 1 tbsp olive oil

• 1 tsp flaked sea salt (I like Maldon)

Method

• Preheat your oven to 180° fan setting and line two trays with parchment paper.

• In a large mixing bowl, combine the pomegranate molasses, sugar, cardamom, mixed spice, ground ginger, and lemon juice.

• Halve and de-stone your plums, add these to the spice marinade and stir to coat. Arrange over one tray. Bake for 20-25 mins until soft with juices running. Allow to cool completely.

• Whilst your plums cook make the crunch. Place the nuts into a medium-sized bowl. Add the maple syrup and olive oil and stir to combine. Spread evenly over the parchment-lined tray and bake in the oven for 15 mins tossing halfway through.

• Remove from oven and sprinkle over sea salt right away. Leave for a few minutes and toss again.

• I love to serve these with cool greek yogurt. They are delicious as a breakfast or a pudding.

For more easy desserts try this Nectarine Galette or these Baked Apricots With Whipped Yogurt Cream.