Sami's Sumac Roasted Plums with Cardamom Cream & Pistachio

Photo by:

Issy Croker

I have often made roast plums and other stone fruit over the years. It’s a simple dessert, yet nothing beats the scent of warm, spice- spiked fruit filling the space around the table after dinner. Double the number of plums and have some of the leftovers for breakfast with yogurt, or on warm toast spread with labneh or cream cheese.

Ingredients

8 plums (13 oz / 366g)
3 Baraka Cardamom pods
1 tsp Wild Heimang Sumac
3 tbsp runny honey
Zest of ½ orange
1 tsp lemon juice
1 tbsp water
1 ¼ cups/300ml heavy cream
3 tsp honey
¼ tsp ground Baraka Cardamom

FOR THE CANDIED PISTACHIOS

1⁄4 cup / 45g Madhur Jaggery or granulated sugar
1⁄4 tsp Peni Miris Cinnamon
3 tbsp water
Salt
7 tbsp / 70g pistachios

Methods

Preheat the oven to 400°F.
Halve and pit the plums, then place cut side up in a roasting pan or baking dish in which they can lie snugly in a single layer.
Crack the cardamom pods, then tip the seeds into a mortar and pestle and grind them to a fine powder. Mix with the sumac, honey, orange zest, lemon juice and water, then drizzle this mixture over the fruit. Bake for about 20 minutes, or until the plums are almost collapsing.
Meanwhile, make the candied pistachios. Line a baking sheet with parchment paper, and have it ready next to the stove. Put the sugar, cinnamon, water and 1⁄8 teaspoon of salt into a large sauté pan over medium heat. Cook until the sugar has almost dissolved, stirring occasionally. Add the pistachios and continue to cook for 3–4 minutes, stirring occasionally (to avoid the nuts browning too much), until all the liquid has evaporated and you can see crystallization forming on the nuts. Tip the nuts onto the lined baking sheet, and quickly spread them out to separate them. Leave to cool completely.
Place the cream, honey and ground cardamom in the bowl of a stand mixer, with a whisk attachment in place, and whip the cream on a medium speed for about 3 minutes, or until soft peaks form.
When ready to serve, divide the fruit and whipped cream between four plates and add a generous scattering of the candied pistachios.