Baked Plums with Cardamom Cream and Buckwheat Crunch

Tart, Creamy and Crunchy

Plums are at their best when ripe but still firm enough to slice neatly into wedges. In the Netherlands, plum season runs roughly from summer into early autumn; the selection and varieties differ from grower to grower and from shop to shop. For this dessert, choose fruit that yields slightly when pressed but has no soft spots. If the plums are still very firm, give them a few extra minutes in the oven. Very ripe plums need less time and can fall apart more quickly.

Roasting plums briefly softens their flesh and releases their juices, while the wedges can still hold their shape. A little sugar helps the juice come together into a thin, glossy sauce; you don’t need much sugar, since ripe plums are naturally sweet. Cardamom adds a floral, slightly citrusy aroma that works well with the fruit. Use ground cardamom for convenience, or crush the seeds from green pods and grind them finely for a more pronounced aroma. A little lemon keeps the flavor lively.

Buckwheat is naturally nutty and adds a satisfying crunch alongside the soft fruit and cream. Use whole, uncooked buckwheat groats, not buckwheat flour or precooked groats. Toast them gently in butter, stirring constantly, as the small groats can color quickly. A little sugar helps give them a thin, crisp coating, while a pinch of salt keeps the crunch from tasting flatly sweet. After toasting, let the groats cool on a plate: they will keep cooking in the hot pan and may become too dark.

Sour cream provides a fresh, slightly savory counterpoint. Since sour cream alone won’t whip to a firm consistency, it’s mixed here with heavy cream that has first been whipped to soft peaks. Fold it gently into the sour cream, and stop once the mixture is thick enough. No sour cream on hand? Full-fat Greek yogurt makes a fresher, somewhat firmer topping; stir it until smooth and use a smaller amount if needed. Serve the fruit lukewarm so the cream stays cool and the buckwheat crunchy.

This dessert goes well after a meal of spiced vegetables or roast chicken, but also makes an easy weeknight dessert. You can toast the buckwheat ahead of time and store it in an airtight container once completely cool. Cover and refrigerate any leftover plums, then warm them gently; keep the cream and crunchy groats separate until serving to preserve their textures.