Sweet honey, tart plums and hearty granola come together in this simple yet delicious autumn dessert. Serve with gingersnaps for a spicy, warm breakfast.
1/4 cup (60 mL) orange blossom honey, or other flavourful honey
2 tbsp (30 mL) butter
2 tbsp (30 mL) brandy
1 pinch nutmeg
6 plums, halved and pitted
3/4 cup (175 mL) plain Greek yogurt
8 thin crisp gingersnap cookies, crushed (1/2 cup crumbs) or 1/2 cup granola
In 8-inch (20 cm) cast-iron or ovenproof skillet, heat honey with butter over medium-high heat until bubbly. Stir in brandy and nutmeg. Add plums; toss to coat and turn cut side up.
Bake in 350 degrees F (180 degrees C) oven until softened, 30 to 35 minutes. Let cool slightly in pan on rack.
Spoon plums into serving bowls; drizzle with syrup, dollop with yogurt and sprinkle with crushed cookies before serving.
Serving Size: 6