Roasted Plums with Greek Yogurt

This 25-minute dessert punches well above its weight. Dark plums get halved and pitted, brushed with a little melted butter, and sprinkled with sugar before a quick roast that caramelizes the tops and releases their deep purple juices. Fifteen minutes is all it takes to transform firm fruit into tender, sweet-sour perfection.

The choice of Greek yogurt rather than cream is intentional. Its tangy richness cuts through the sweetness of the roasted fruit and keeps the dessert from tipping too far toward dessert-territory. This is a dessert you can eat after a big dinner without feeling weighed down.

Toasted hazelnuts add textural crunch and a buttery depth. Toast them right in the same oven at 375°F (190°C) for 7 minutes while the plums cook so you’re not running two separate heat sources.

A drizzle of honey at the end ties everything together. Use a good one. Raw wildflower or a dark chestnut honey adds character that generic clover honey can’t match.

Kitchen Tips

• Use dark plums (like black or prune plums) for the most dramatic color and deepest flavor. Pale yellow plums work but look washed out.
• The plums should just yield to pressure. Rock-hard plums won’t soften in 15 minutes; overripe plums turn to sauce.
• Rub toasted hazelnut skins off in a clean kitchen towel. The papery skins are bitter.
• Serve immediately while the plums are still warm and the yogurt is cold.

Variations

• Swap plums for halved apricots, peaches, or nectarines when in season.
• Use toasted almonds, pistachios, or walnuts in place of hazelnuts.
• Add a pinch of ground cardamom or cinnamon to the sugar before sprinkling.