Do you mind if I unload on you for a moment?
We’re less than two weeks into September and already everyone has set their sights on pumpkin: pumpkin spice lattes, pumpkin bread, pumpkin cookies, pumpkin curry. It’s driving me batty.
Don’t get me wrong, I’m as in love with fall flavours as the next gal. But it’s still technically summer. I mean, I’m wearing shorts right now (sorry, dear residents of Calgary.) And while summer fruit is on its last legs, it’s not a distant memory just yet.
So no more pumpkin talk until October, okay? Please and thank you.
Rant over. Now onto the good stuff.
This is barely a recipe, but I wanted to share it with you because it’s delightful, and who doesn’t love being delighted?
I call this a non-recipe because you can use any fruit you love and the quantities don’t matter. Don’t have coconut oil? Use a few tablespoons of water instead. Not in the mood for cinnamon? Leave it out, or sprinkle your fruit with ginger, nutmeg, or cardamom.
The end result here is gooey, tender, tart and sweet. Aromatic. Perfect on its own, or as a topping for oatmeal or ice cream. One day I drizzled a bowl of this with nut butter. The next, melted chocolate. Because chocolate goes with everything.
- 8 plums, halved or quartered
- 12 figs, halved
- 1 heaping tbsp coconut oil
- ½ tsp cinnamon
- Preheat the oven to 350 degrees F.
- Mix the fruit, cinnamon and coconut oil in an oven-safe dish. Bake for 25 minutes, stirring once halfway. If the dish needs more liquid when you stir, add a tablespoon or two of water.