Plum Frangipane Ramekin Dessert
Spoon into this plum frangipane dessert with juicy plums, sweet almond filling and crunchy topping. An easy gluten-free fall treat baked and served in ramekins.
Ingredients
- 2 plums large
- 6 tsp. jam strawberry or raspberry
- 7 TB. butter plus more for greasing ramekins
- 1 egg large
- 2 TB. honey
- 2 TB. granulated sugar
- 1 cup almond flour
- 1 pinch sea salt
- ¼ cup sliced almonds
Garnish (optional)
- confectioner's sugar
- vanilla ice cream
Instructions
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Preheat oven to 350°F. Butter 6, 4-5 oz. ramekins and set aside.
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Slice plums into thin wedges. Arrange in concentric circles to line bottom of each ramekin. Top with 1 tsp. of jam per dish.
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Warm butter until just melted. Meanwhile, in a large bowl, beat egg with honey and sugar. Gradually drizzle in butter, whisking continually.
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Stir in almond flour and pinch of salt. Mix thoroughly.
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Spoon evenly over each ramekin covering plums and jam. Top with sliced almonds.
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Place on baking sheet and bake for 20-25 minutes, or until edges are golden brown and center is puffed.
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Cool for a bit, then serve with a dusting of confectioner's sugar and/or scoop of vanilla ice cream (optional).
Recipe Notes
- This dessert is gluten-free, grain-free and vegetarian.
- Store leftovers covered in refrigerator for up to 3 days.