Here’s a recipe featuring our good juicy and sweet Provencal plums! The crunchy almonds and their hint of cinnamon, as well as the creamy coconut yoghurt harmoniously balance this dessert.
When I saw them on the shelf at my Farmer’s, they immediately caught my attention. These plums and their colors evoke to me the peaceful setting of Fall, its invigorating air, the long walks in the woods with paths paved with multicolored leaves. A time when it is as good to be outdoors (weather allowing) as it is indoors savouring delicious desserts with their delicate notes of cinnamon and citrus.
Wonderful for your health
Rich in fiber, the plum is universally famous for its diuretic effect (especially in its dehydrated form, the prune!), and thus facilitates the proper functioning of the intestines, but not only! It also has many other exciting properties! It is rich in vitamins, especially from the B group, phosphorus, calcium, iron and magnesium, which is quite respectable.
In addition, its high antioxidant content gives it anti-inflammatory properties and a beneficial effect on memory.
Plum, who are you?
The first ones grew in China several thousands of years ago. They were even found in the tombs of the pyramids. Their culture then spread over the centuries to our shores. Plums were widely cultivated in Syria. The crusaders who were arrested there could only bring back plum trees, hence the French expression that was born: “go there for plums” (wich means, to go there for nothing!).
In France it became very popular in the Middle Ages, and especially during the Renaissance. The wife of François 1st, “Reine Claude”, was crazy about them, which gave the variety its name (greengage in English).
Plums are from the same family as peaches, nectarines and apricots. But what is special about plums is that there are so many varieties! Yellow, red, green, purple skin, with pink, yellow or orange flesh, they also vary in size. Today more than 2000 varieties are spread between Japan, some regions of Europe and America. In France it is Provence and the Midi-Pyrénées that supply the whole country with plums.
Marinated plums, caramelised cinnamon almonds
- 1 cup activated almonds
- 2 tbsp maple sirup
- 1 tsp cinnamon
- 1 pinch salt
- 2 cups plums
- 1,5 tsp lemon juice
- 1 tsp orange zest
- 1 tsp maple syrup (optionnal)
- 1 cup coconut yogurt (or your favorite plant-based yogurt)
- Soak the almonds overnight
- Cut the almonds or use food processor for a quicker version
- Mix with remaining ingredients
- Spead onto a Teflex sheet and dehydrate 24h
- Cut the plums into half quarters
- Mix well with remaining ingredients (apart from yogurt) and let rest for 5 minutes
- Split the plum mix into two mason jats or a glass
- Add half a cup of coconut yogurt on top
- Sprinkle with your caramelised cinnamon almonds on top
I hope that this recipe will make you want to revel more in these beautiful juicy plums and play with them in the kitchen. Let’s think of privileging eating them raw for all these reasons 😉.
Thank you for your attention! 🙂