Baked Greengages with Cumin, Basil and Lime

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Make this recipe with any kind of plum or soft fruit including apricots, peaches or apples. Serve on top of a dollop of thick sour cream.


400g greengages, halved and stoned
2 tablespoons caster or demerara sugar
Zest of 1 lime
1 teaspoon cumin seeds
8 basil leaves plus a few to garnish


1. Place the greengages into an oven-proof dish that can also be used on the top of the cooker. Sprinkle over the sugar, lime zest and cumin. Chop the basil leaves and add. Stir. Bake in a preheated oven at 200C/400F/Gas 6 for 10-15 minutes until soft. Remove the dish, place it on the hob, turn the heat to medium and reduce the liquid until syrupy (about 3 minutes).

MAKE A GREENGAGE CRUMBLE: Before baking, make our Crumble Pastry and place a layer of it on top of the fruit. Bake for 30 minutes until the pastry is golden and the fruit juices are bubbling up the sides. You’ll need to sprinkle a spoon of cornflour over the fruit before you add the pastry to thicken the juices while the Greengage Crumble is in the oven. Serve the crumble with a spoon or two of our Lime curd.

– Serve the baked greengages with a simple Madeira Cake and a spoon or two of Greek Yogurt – the juices will run into the yogurt and moisten the cake.

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Blackcurrant Compote
Lime curd
Oat and Almond cookies
Portuguese Custard Tarts – Pastel de Nata
Griddled Plums with Feta Cheese, Maple Syrup and Mint
Plums baked with Honey, Orange and Cardamom

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