Plums release their sweet-tart ruby goodness in this summer bake. It is flavored with Chinese five-spice---a blend that typically includes fennel, peppercorns, star anise, cloves and cinnamon.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
30 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the center of the oven. Preheat oven to 475°.

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  • In an 8-inch round or square baking pan, use your hands to mix together brown sugar, cornstarch, 3/4 teaspoon five-spice powder and 1/8 teaspoon salt. Add plums and orange juice; toss with your hands until there are no white powdery patches. Roast until juices are syrupy and bubbling and beginning to caramelize on sides of pan, about 15 minutes, stirring and scraping the pan halfway through baking time.

  • Meanwhile, in a medium bowl, combine granulated sugar and orange zest. Use your fingertips to rub the mixture together until moist and fragrant. Add flour, baking powder, baking soda and 1/4 teaspoon salt; stir to combine. Drop in butter cubes; use your fingertips to rub butter into dry ingredients until it resembles fine crumbs. Gently fold in yogurt and vanilla until a soft dough forms. (Don't overmix.)

  • In a small bowl, stir together turbinado sugar and 1/4 teaspoon five-spice powder.

  • Remove roasted plums from oven. Reduce oven temperature to 425°. Drop dough in 7 or 8 equal portions on top of fruit, flattening portions slightly with your fingers. Generously sprinkle dough with turbinado sugar mixture. Bake until biscuits are golden and firm, about 20 minutes. Let stand at least 20 minutes before serving with ice cream, if desired.

Nutrition Facts

273 calories; fat 8g; cholesterol 18mg; saturated fat 5g; carbohydrates 49g; mono fat 2g; insoluble fiber 2g; sugars 32g; protein 4g; vitamin a 614.6IU; vitamin c 11.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.6mg; folate 39.9mcg; sodium 262mg; potassium 211mg; calcium 68mg; iron 1.2mg.
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