Roasted Plums With Coconut-Cardamom Cream

For the plums

• Step 1 Warm the coconut milk with the sugar in a small saucepan over medium heat until the sugar dissolves, then turn off heat. Add cardamom and let steep, covered, for at least 30 minutes.
• Step 2 Whisk egg yolks in a small bowl. Whisk in ½ cup hot coconut milk mixture to temper, then pour back into pot. Cook over low heat, stirring, until cream barely thickens, 3 to 5 minutes, making sure it doesn’t come to a boil, or eggs will curdle. You will have a thin, pourable custard sauce. Strain and transfer to a liquid measuring cup, cover and refrigerate. (This can be done up to 2 days in advance.)
• Step 3 Heat the oven to 400 degrees with a rack in the top position of the oven. Cut plums into thick wedges and toss with sugar.
• Step 4 Pile sugared wedges in a low-sided 9- or 10-inch ceramic or glass baking dish (or skillet).
• Step 5 Bake on top shelf until softened with a crisp sugary top and concentrated plum juices on the bottom, about 30 minutes. Cool to room temperature, and serve with the chilled cardamom cream.

Not quite the same but similar. If you don't want to turn the oven on, sear the fruit in a hot skillet, using a tiny bit of fat to slick the pan.

The coconut-cardamom custard is genius. I've found that a compact air-fryer works quite well for small quantities of plums or other stone fruits. as here. It's a lot more energy-efficient than the oven, and 15-20 minutes should do the job.