Roasted plums with coconut-cardamom cream

New York Times CookingRoasted plums with coconut-cardamom creamAn easy and delightful dish of early autumn plums. Any variety will do, but it's best to choose slightly underripe fruit. The sauce is like a crème anglaise but made with cardamom-infused coconut milk instead of dairy cream.Time: 1 hr 50 min, plus coolingYield: 4 servingsFor the cardamom cream:1 3/4 cups unsweetened full-fat coconut milk (from 1 can)1/4 cup/50 grams sugar10 lightly crushed cardamom pods or 1 teaspoon cardamom seeds4 egg yolksFor the plums:6 medium-large red plums, any variety (about 1 1/2 lbs)1/4 cup/50 grams sugar1. Warm the coconut milk with the sugar in a small saucepan over medium heat until the sugar dissolves, then turn off heat. Add cardamom and let steep, covered, for at least 30 minutes.2. Whisk egg yolks in a small bowl. Whisk in 1/2 cup hot coconut milk mixture to temper, then pour back into pot. Cook over low heat, stirring, until cream barely thickens, 3 to 5 minutes, making sure it doesn't come to a boil, or eggs will curdle. You will have a thin, pourable custard sauce. Strain and transfer to a liquid measuring cup, cover and refrigerate. (This can be done up to 2 days in advance.)3. Heat the oven to 400 degrees with a rack in the top position of the oven. Cut plums into thick wedges and toss with sugar.4. Pile sugared wedges in a low-sided 9- or 10-inch ceramic or glass baking dish (or skillet).5. Bake on top shelf until softened with a crisp sugary top and concentrated plum juices on the bottom, about 30 minutes. Cool to room temperature, and serve with the chilled cardamom cream.This recipe originally appeared in New York Times Cooking.© 2026 The New York Times Company