Roasting plums concentrates their flavor and allows the added spices in this recipe to really penetrate the fruit. If you prefer, you can omit the sour cream topper and serve this dessert with vanilla frozen yogurt instead.
Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
6 medium plums
½ cup unsweetened pineapple juice
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅛ teaspoon ground cumin
⅓ cup light dairy sour cream
1 tablespoon packed brown sugar
2 tablespoons sliced almonds, toasted (see Tip)
Coat a 2-quart rectangular baking dish with nonstick cooking spray. Halve and pit plums. Place plums, cut sides up, in prepared baking dish. Stir together pineapple juice, the 2 tablespoons brown sugar, the cinnamon, cardamom and cumin. Drizzle over plums.
Roast in a 450°F oven about 20 minutes or until plums are tender. In a small bowl stir together sour cream and the 1 tablespoon brown sugar. To serve, arrange plums in dessert dishes; top with sour cream mixture and toasted almonds.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.