Baked Pluots Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray down a 24-cup mini muffin tin with cooking spray.
• Add a single piece of pluot to each of the 24 cups in the tin. Combine the melted butter, eggs, granulated sugar, vanilla, half-and-half, flour and salt in a bowl and whisk until smooth. Transfer the batter to a spouted measuring cup and, working from the center of the tin outward, fill the cups to just below the brim. Bake until the clafoutis are beginning to brown, 25 to 30 minutes. They will puff above the cups but deflate once cooled.
• Allow to cool, then pop them out, dust with confectioners' sugar and sprinkle with lime zest.

Steps:

• Preheat the oven to 350 degrees. Place the pluot quarters on a Silpat sheet, parchment paper, or aluminum foil on a baking sheet. Sprinkle raw sugar on top. Bake for 30 to 40 minutes, until the pluots soften.
• Serve with ice cream, yogurt or another fruit like mango or cantaloupe.

Steps:

• Heat a skillet over medium-high heat. Season pork chops on both sides with salt and pepper; cook in skillet until browned, about 3 minutes per side. Remove chops from pan to a plate.
• Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir brown sugar in to the wine mixture. Add the pluots, place a cover on the skillet, reduce heat to medium, and cook until the pluots break down into a thick sauce, about 10 minutes.
• Return pork chops to the skillet and continue to cook until pork chops warm and are slightly pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
• Place the plums, cut-side up, in a single layer in the baking dish.
• Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
• Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).