It is plum season in my neck of the woods. A few days ago, my husband surprised me with a 10kg box of huge juicy plums and we have been eating them everyday. Today when I went out to harvest some more basil from my garden, I was surprised to find our figs from our fig tree were finally starting to ripen.
This freestyle plum & fresh fig frangipane is adapted from the recipe found at Gourmande in the Kitchen.
A pretty pie dish would make this dessert a bedazzler but unfortunately all I had was a plain utilitarian glass pie plate; pretty presentation dish or not, this dessert is still a treat! Divide into small ramekins for a more formal individual experience.
- 4 large plums. halved and sliced
- 4 fresh figs, sliced
- 1 cup of almond meal
- 1 egg
- 1/2 teaspoon of salt
- 1/4 cup honey
- 1/3 cup coconut oil, melted
- 1/4 tsp. nutmeg
- 1/4 tsp. powdered ginger
- 1/4 tsp. cinnamon
In a greased 8-9 inch glass pie dish, evenly spread the sliced plums and figs over the bottom. In a separate bowl, whisk the honey, oil and egg together and then add the almond meal, spices, and salt; stir to combine. Spoon the almond mixture over the fruit as evenly as possible and bake in an oven at 180 degrees Celsius/ 350 degrees Fahrenheit for 20 minutes.
Allow to cool slightly and serve warm with a dollop of coconut whipped cream, cashew cream, or dairy-free ice cream.