This cassis plum dessert is a simple baked fruit dish where ripe plums are roasted with blackcurrant liqueur (cassis), brown sugar, and a touch of warm spice, then served warm with their own syrupy juices. It works because the tartness of the plums balances the sweet, floral cassis, and the heat concentrates the fruit’s flavor while softening its texture. You bake it in a 9×13-inch baking dish, and it comes together in about 45 minutes with minimal fuss.
Ingredients
- 8 medium ripe plums (about 2 lbs / 900 g), halved and pitted
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons (25 g) packed light brown sugar
- 3 tablespoons (45 ml) crème de cassis (blackcurrant liqueur)
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1 tablespoon (14 g) unsalted butter, cut into small pieces
- 1 teaspoon cornstarch mixed with 1 tablespoon (15 ml) cold water (optional, for thickening)
Instructions
- Preheat your oven to 375°F (190°C). Choose a 9×13-inch baking dish (or a similar 3-quart dish) that holds the plums in a single layer without crowding.
- In a small bowl, stir together the granulated sugar, brown sugar, cinnamon, ginger, and salt.
- Arrange the plum halves cut-side up in the baking dish. Sprinkle the sugar mixture evenly over the plums.
- Drizzle the crème de cassis and lemon juice over the fruit. Scatter the butter pieces over the top.
- Bake for 25 minutes, then gently stir the plums and spoon some of the juices over the tops. Continue baking for another 10–15 minutes, until the plums are soft but still hold their shape and the juices are bubbling.
- If you want a thicker syrup, remove the dish from the oven and stir in the cornstarch mixture. Return to the oven for 2–3 minutes, until the sauce turns glossy and slightly thickened.
- Let the dessert rest for 5 minutes before serving. Spoon the warm plums and syrup into bowls.
Tips
- Choose plums that are ripe but firm. Overly soft plums will turn mushy during baking. If your plums are very tart, add an extra tablespoon of sugar.
- No cassis? Use blackcurrant syrup or a splash of red wine. You can also substitute orange juice or pomegranate juice for a non-alcoholic version, though the flavor will be less complex.
- Don’t overcrowd the dish. If the plums are stacked, they will steam instead of roast, and the syrup will be watery. Use a larger dish or bake in two batches if needed.
- Check for doneness with a fork. The plums should be easily pierced but not falling apart. Start checking at 30 minutes—ovens vary, and a thinner layer of fruit cooks faster.
Serving Suggestions
Serve the cassis plums warm over vanilla ice cream, Greek yogurt, or a spoonful of crème fraîche. They also pair well with a slice of pound cake or a shortbread cookie for crunch. Drizzle the extra syrup over the top—it’s the best part.
Variations
- Spiced version: Add a star anise or a strip of orange zest to the baking dish before baking. Remove before serving.
- Stone fruit mix: Replace half the plums with sliced nectarines or apricots. Adjust sugar based on sweetness.
- Crisp topping: Sprinkle a mixture of 1/2 cup rolled oats, 1/4 cup flour, 1/4 cup brown sugar, and 3 tablespoons melted butter over the plums before baking. Bake until the topping is golden.
- Alcohol-free: Use 3 tablespoons of blackcurrant juice or a strong berry syrup instead of cassis. Add 1 teaspoon of balsamic vinegar for depth.
Storage and Reheating
Store leftover plums and syrup in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, or in the microwave in 30-second bursts, until warm. The syrup may thin out; if you want it thicker, simmer it on the stovetop for a few minutes. You can also freeze the baked plums for up to 3 months—thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I use frozen plums? Yes, but thaw them first and drain off excess liquid. Reduce the baking time by about 5 minutes, since frozen fruit releases more water and cooks faster.
What if I don’t have crème de cassis? You can use any blackcurrant syrup, or substitute with a dry red wine plus an extra tablespoon of sugar. For a non-alcoholic option, use blackcurrant juice or pomegranate juice.
Can I make this dessert ahead of time? Yes, you can bake it a day ahead and keep it in the fridge. Reheat gently before serving—the flavors actually meld overnight. The texture will be softer, but still delicious.
Why is my syrup watery? This usually happens if the plums were very juicy or if the dish was overcrowded. To fix it, simmer the syrup on the stovetop after baking to reduce it, or stir in the cornstarch slurry and bake for a few more minutes.
Can I use a different baking dish? Yes, a 9×9-inch or 8×8-inch dish will work, but the plums will be deeper and may need 5–10 extra minutes. A larger dish, like a 10×15-inch, will cook faster—start checking at 25 minutes. Always use a dish that holds the fruit in one layer.
Do I need to peel the plums? No, the skin softens during baking and adds color and fiber. If you prefer a smoother texture, you can peel them, but it’s not necessary.