Pecan& Almond-Topped Baked Plums

• 50g (1/2 cup) ground almonds
• 15g (1 tablespoon) superfine sugar
• 1 egg yolk
• 50g pecans, chopped
• 1 tablespoon orange zest
• 10 plums, halved and destoned
• Juice from 2 Oranges

1. Preheat the oven to 200 degrees centigrade (400 degrees Fahrenheit) and then mix together the ground almonds, sugar, egg yolk and orange zest till you form a paste. Then add the chopped pecans
2. Place the halved plums in a single layer in a shallow, ovenproof dish - in my case, I used a dish for devilled eggs.
3. Put the stuffing onto the Plum halves, doing your best to fill them as much as you can.
4. Pour the orange juice around the plums, the cover with foil and cook for 15 minutes
5. Remove the lid and bake for a further 5- 10 minutes, or until the plums are soft.
6. Transfer to individual, warmed serving plates and keep warm
7. Serve juices separately in small bowls with creme fraiche on the side

ground almonds, sugar, egg yolk, pecans, orange zest, oranges

Taken from food52.com/recipes/6062-pecan-almond-topped-baked-plums (may not work)