The only seasonal fruit growing in the UK in March seems to be rhubarb (and even that is technically a vegetable!). Last week therefore we bought some plums from South Africa (the very plums in the photograph). You can see that that they’re not the worst plums ever but they weren’t really juicy or sweet enough to be enjoyable on their own so we had them hot for pudding with honey, cinnamon and crème fraiche (it’s rather more of a serving suggestion than a recipe this one). I was pleased, as always, to have found another way to use up that leftover half tub of crème fraiche we always seem to have lurking in the fridge, taunting us with its use-by-date and threats of going off within three days of opening…
Recipe for Baked plums with cinnamon and honey
5 plums, cut in half and the stone removed
1 tsp cinnamon
2 tsp honey
2 heaped tbsp half-fat crème fraiche
Heat the oven to 180 C, 350 F, Gas mark 4.
Place the plums cut side up in a baking dish (if you have one of those oil sprays you can use a squirt of that to make the dish easier to clean afterwards).
Sprinkle the cinnamon evenly across the plums and drizzle the honey likewise.
Bake in the oven for 15 minutes and serve topped with a good dollop of crème fraiche.