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Baked Plums with Cardamom Nut Crumble and Cream

photo: Scott Phillips

Servings: 6 to 8

Warm, tender plums topped with softly whipped mascarpone and a crumble fragrant with cardamom are a simple, fuss-free dessert that also happens to be plate-licking good.


  • 1/2 Tbs. cold unsalted butter, cut into pieces
  • 1-1/8 oz. (1/4 cup) all-purpose flour
  • 1 Tbs. dark brown sugar
  • 1 Tbs. coarsely chopped hazelnuts
  • 8 ripe plums (or peaches or nectarines), cut in half, stones removed
  • 2 Tbs. raisins
  • 1/2 tsp. ground cinnamon
  • 3/4 tsp. cardamom seeds (from about 10 green pods)
  • 2 Tbs. plus 2 tsp. honey
  • 8 oz. mascarpone
  • 3/4 cup heavy cream
  • 1-1/2 tsp. finely grated lemon zest
  • 1 tsp. fresh lemon juice
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size based on 8 servings
  • Calories (kcal) : 320
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 65
  • Sodium (mg): 40
  • Carbohydrates (g): 29
  • Fiber (g): 3
  • Sugar (g): 22
  • Protein (g): 5


  • Position a rack in the center of the oven and heat to 400°F.
  • In a small bowl, rub the butter into the flour with your fingers until it resembles coarse breadcrumbs. Add the sugar and hazelnuts, and toss with your fingers to combine. Spread on a small rimmed baking sheet and bake, tossing once, until light brown, about 6 minutes.
  • Meanwhile, place the fruit cut side up on a large rimmed baking sheet lined with foil.
  • In a small bowl, toss the raisins with the cinnamon. Divide the raisins and any cinnamon left behind in the bowl among the hollows of the fruit halves. Sprinkle with the cardamom, and drizzle with 2 Tbs. of the honey. Bake until the fruit has softened considerably but still holds its shape, 25 to 40 minutes, depending on the fruit. Let cool slightly before transferring to a serving platter or plates.
  • In a medium bowl, combine the mascarpone, cream, the remaining 2 tsp. honey, half of the lemon zest, the lemon juice, and a pinch of salt. Whisk by hand until very soft peaks form.
  • Sprinkle the fruit with the nut crumble and dollop with some mascarpone. garnish with the remaining lemon zest.


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