As you might remember from my post about my trip to Paris (read here), I brought back plums from the farmer’s market in Paris. Rue Mouffetard, in the 5th arrondissement is one of the oldest market streets of Paris and also one of the oldest streets of Paris. In the Roman era Rue Mouffetard used to be an important connecting road from Paris to Rome. The cobbled stoned street with historic houses makes you forget you are in a big city. It’s very lively but also very picturesque, almost medieval with its outdoor market and small gourmet shops, bakeries and specialty shops.
I brought back mirabelles(small yellow plums), and Reines claudes (green plums). Together with some victoria plums I chose to make a Mediterranean breakfast with them: Roasted Plums with Greek Yoghurt and honey. It was so delicious, that I decided to make this recipe at least once a month. The flavour of the plums is so intense sweet and rich when you roast them. They get extra juicy and tart. Before placing them in the oven drizzle some honey over them, and sprinkle them with brown sugar to bring out the flavours even more. Spoon them over a dish of Greek yoghurt when still hot and add more honey and cinnamon. The combination of the tender plums and creamy yoghurt makes it melt in your mouth.
Scroll down to see the full recipe…
- plums, stoned, cut in half
- Greek yoghurt
- brown sugar
1. Preheat the oven to 180 degrees celsius. Line a baking sheet with foil.
2. In a medium bowl, combine plums, honey, brown sugar, and cinnamon. Stir well.
3. Lay plums inside up onto the prepared baking sheet. Roast in the oven for 15-20 minutes or until plums are soft and juicy. Remove from oven.
4. Put yogurt into serving dishes or bowls. Top yogurt with roasted plums, a drizzle of honey, and cinnamon. Serve immediately.