Yes, guilt-free, too!
As a general rule, I'm not much of a one for cooking fruits.
But plums are an exception. Especially the early harvests and very tart fruits.
This is my fourth entry for the IFBM KitchenAid contest.
Fresh, firm plums - 6 nos. (tart and half ripe are even better) de-stoned, halved.
Orange juice - 2 Tablespoons, freshly squeezed ( I used the juice of one entire orange because I wanted the extra liquid for another recipe.)
Palm jaggery - 1 Tablespoon, grated (or to taste)
Fresh ginger - 1-2 slices
Elaichi/Cardamom - 3 pods
Allspice seed - 1 or 2
- Place all the ingredients into a bowl and bake for 10- 15 minutes (or lesser, if the plums are soft) till done. Cool, if desired.
- Spoon pieces of plum into ramekins, top with hung curd (yoghurt), sprinkle a little palm jaggery on top, and brown under the grill till melted and caramelised.
- Serve at once.