Delight in the magic of the season with these 27 exquisite sugar plum desserts! Perfect for festive gatherings or cozy nights in, these recipes bring a touch of whimsy and sweetness to your holiday table. From classic treats to modern twists, there’s something here to inspire every home cook. Ready to create some unforgettable delights? Let’s dive into this delicious roundup!
Sugar Plum Spiced Cupcakes
Dive into the cozy flavors of fall with these delightful cupcakes that blend sweet plum with warm spices. You’ll love how simple they are to whip up for any autumn gathering. They’re perfect with a cup of coffee or as a sweet treat after dinner.
Ingredients
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup whole milk
– 1 cup finely chopped fresh plums
For the frosting:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/4 tsp ground cinnamon
– 2 tbsp heavy cream
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in 1 tsp vanilla extract until incorporated.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients, and mix on low speed until just combined.
7. Gently fold in 1 cup finely chopped fresh plums with a spatula to avoid overmixing.
8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes.
11. Transfer the cupcakes to a wire rack to cool completely for about 1 hour.
12. While the cupcakes cool, make the frosting by beating 1/2 cup softened unsalted butter in a bowl with an electric mixer on medium speed for 1 minute until smooth.
13. Gradually add 2 cups powdered sugar and 1/4 tsp ground cinnamon, beating on low speed until combined.
14. Add 2 tbsp heavy cream and beat on medium-high speed for 2 minutes until the frosting is light and fluffy.
15. Frost the cooled cupcakes with the frosting using a spatula or piping bag.
Tip: For extra moist cupcakes, don’t overmix the batter after adding the dry ingredients. Tip: Use ripe plums for the best sweetness and texture. Tip: Let the cupcakes cool completely before frosting to prevent melting.
These cupcakes have a tender, moist crumb with bursts of juicy plum and a warm spice blend that’s utterly comforting. The cinnamon frosting adds a creamy sweetness that balances the fruitiness perfectly. Try serving them topped with a sprinkle of cinnamon or alongside a scoop of vanilla ice cream for an extra indulgent dessert.
Rustic Sugar Plum Tart
Now that autumn’s crisp air is settling in, you’re probably craving something cozy and sweet. This rustic sugar plum tart is just the thing—simple to make but totally impressive. Let’s get baking!
Ingredients
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 3 tablespoons ice water
For the filling:
– 1 1/2 pounds fresh sugar plums, pitted and sliced
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon lemon juice
– 1 egg, beaten (for egg wash)
– 1 tablespoon coarse sugar (for sprinkling)
Instructions
1. Preheat your oven to 375°F.
2. In a food processor, pulse the flour, cold butter, 1/4 cup granulated sugar, and salt until the mixture resembles coarse crumbs.
3. Add the ice water one tablespoon at a time, pulsing just until the dough comes together.
4. Tip: Keep the butter cold for a flaky crust—work quickly to avoid warming it.
5. Press the dough into a 9-inch tart pan, ensuring it covers the bottom and sides evenly.
6. Prick the bottom of the crust all over with a fork to prevent bubbling.
7. In a medium bowl, toss the sliced sugar plums with 1/4 cup granulated sugar, cornstarch, and lemon juice until well coated.
8. Arrange the plum mixture in the crust in an even layer.
9. Fold any overhanging crust edges over the filling for a rustic look.
10. Brush the crust edges with the beaten egg wash.
11. Sprinkle the coarse sugar over the entire tart for a crunchy top.
12. Tip: Use a pastry brush for even egg wash coverage to get that golden brown finish.
13. Bake at 375°F for 35-40 minutes, or until the crust is golden and the filling is bubbly.
14. Tip: Place a baking sheet under the tart pan to catch any drips and make cleanup easier.
15. Let the tart cool completely on a wire rack before slicing.
Heavenly doesn’t even begin to describe this tart—the buttery, flaky crust pairs perfectly with the juicy, slightly tart plums. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it solo with your afternoon coffee.
Sugar Plum and Almond Galette
A sugar plum and almond galette is the perfect rustic dessert for when you want something impressive but easy. You get sweet-tart plums nestled in a buttery crust with crunchy almond topping. It’s basically a free-form pie that looks gorgeous without any fuss.
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 teaspoon salt
– 3 tablespoons ice water
For the filling:
– 4 medium plums, pitted and sliced
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/2 teaspoon vanilla extract
For the topping:
– 1/4 cup sliced almonds
– 1 tablespoon turbinado sugar
– 1 egg, beaten (for egg wash)
Instructions
1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
2. Add 1/2 cup cold cubed unsalted butter to the flour mixture.
3. Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.
4. Sprinkle 3 tablespoons ice water over the mixture and stir until a dough comes together.
5. Tip: Handle the dough as little as possible to keep it tender.
6. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
7. In a medium bowl, toss 4 sliced plums with 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1/2 teaspoon vanilla extract.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. On a floured surface, roll the chilled dough into a 12-inch circle.
10. Transfer the dough to the prepared baking sheet.
11. Arrange the plum mixture in the center of the dough, leaving a 2-inch border.
12. Fold the edges of the dough over the plums, pleating as you go.
13. Brush the dough edges with beaten egg wash.
14. Sprinkle 1/4 cup sliced almonds and 1 tablespoon turbinado sugar over the plums and crust.
15. Tip: The egg wash helps the crust brown beautifully and the almonds stick.
16. Bake at 375°F for 30-35 minutes, until the crust is golden and the plums are bubbling.
17. Tip: Let it cool for 10 minutes before slicing to set the juices.
18. Remove from the oven and allow to cool slightly on the baking sheet.
Zesty and warm, this galette has a flaky crust with juicy, tender plums and a nutty crunch from the almonds. Serve it with a scoop of vanilla ice cream for a cozy dessert, or enjoy a slice with your morning coffee—it’s that versatile!
Sugar Plum Jam Thumbprint Cookies
Now, who doesn’t love a cookie that’s both pretty and delicious? These sugar plum jam thumbprint cookies are the perfect treat for when you want something sweet but not too fussy. They’re buttery, fruity, and just right for sharing—or keeping all to yourself!
Ingredients
For the cookie dough:
– 1 cup unsalted butter, softened
– 2/3 cup granulated sugar
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt
For the filling:
– 1/2 cup sugar plum jam
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add the egg yolk and vanilla extract to the butter mixture, and beat for another 30 seconds until fully combined.
4. In a separate bowl, whisk together the all-purpose flour and salt.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a dough forms and no dry spots remain.
6. Scoop the dough into 1-tablespoon portions and roll each into a smooth ball between your palms.
7. Place the dough balls about 2 inches apart on the prepared baking sheets.
8. Use your thumb or the back of a small spoon to press a deep indentation into the center of each dough ball.
9. Fill each indentation with about 1/2 teaspoon of sugar plum jam, being careful not to overfill.
10. Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are lightly golden.
11. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up.
12. Transfer the cookies to a wire rack to cool completely before serving.
Oh, these cookies turn out so tender and crumbly, with a sweet-tart jam center that bursts with flavor. They’re fantastic with a cup of tea or as a holiday gift—just pack them in a cute tin and watch everyone smile!
Whimsical Sugar Plum Cheesecake
Mmm, you know those desserts that just make you smile? This whimsical sugar plum cheesecake is exactly that—a creamy, fruity treat that’s surprisingly easy to pull off.
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 24 oz cream cheese, softened to room temperature
– 3/4 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1/2 cup sour cream
For the sugar plum swirl:
– 1 cup pitted and chopped plums
– 2 tbsp granulated sugar
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer.
4. Bake the crust for 10 minutes at 325°F, then let it cool on a wire rack. Tip: Pressing the crust down with a flat-bottomed cup helps it hold together better.
5. In a large bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer on medium speed until smooth, about 2 minutes.
6. Add the eggs one at a time, beating well after each addition until just combined.
7. Mix in the vanilla extract and sour cream until the filling is uniform.
8. Pour the filling over the cooled crust and spread it evenly.
9. In a small saucepan, combine the chopped plums, 2 tbsp sugar, and lemon juice.
10. Cook over medium heat for 5-7 minutes, stirring occasionally, until the plums break down and the mixture thickens slightly.
11. Let the plum mixture cool for 5 minutes, then dollop it over the cheesecake filling.
12. Use a knife to gently swirl the plum mixture into the filling for a marbled effect. Tip: Don’t over-swirl or the colors will muddy—just a few figure-eight motions do the trick.
13. Place the springform pan on a baking sheet and bake at 325°F for 50-60 minutes, until the edges are set but the center still jiggles slightly.
14. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Tip: This gradual cooling helps avoid sudden temperature changes that can cause splits.
15. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Buttery, smooth, and with a tangy plum swirl, this cheesecake has a dreamy texture that melts in your mouth. Serve it chilled with a sprinkle of cinnamon or fresh plum slices for an extra pop of color and flavor.
Sugar Plum Brioche French Toast
Fancy a breakfast that feels like dessert? This sugar plum brioche French toast is your new weekend splurge. You’ll love the caramelized edges and fruity sweetness.
Ingredients
For the custard:
– 1 cup whole milk
– 2 large eggs
– 1 tsp vanilla extract
– ¼ cup granulated sugar
– ¼ tsp ground cinnamon
For cooking and serving:
– 4 slices brioche bread, 1-inch thick
– 2 tbsp unsalted butter
– ½ cup sugar plum jam
– Powdered sugar for dusting
Instructions
1. Whisk together 1 cup whole milk, 2 large eggs, 1 tsp vanilla extract, ¼ cup granulated sugar, and ¼ tsp ground cinnamon in a shallow bowl until fully combined.
2. Dip each of the 4 slices of brioche bread into the custard mixture, letting them soak for 30 seconds per side to absorb the liquid.
3. Heat a large non-stick skillet over medium heat and melt 2 tbsp unsalted butter until it sizzles gently.
4. Place the soaked brioche slices in the skillet and cook for 3-4 minutes per side, or until golden brown and crisp.
5. Flip the slices using a spatula and cook the other side for another 3-4 minutes until equally golden.
6. Remove the French toast from the skillet and transfer to serving plates.
7. Warm ½ cup sugar plum jam in a microwave-safe bowl for 15-20 seconds until it becomes pourable.
8. Drizzle the warmed jam over the French toast slices.
9. Dust lightly with powdered sugar just before serving.
A buttery, custardy bite gives way to bursts of sweet plum in every forkful. Try it with a dollop of whipped cream or alongside crispy bacon for a sweet-savory twist that’ll have everyone asking for seconds.
Sugar Plum Sorbet with Mint
Delightfully refreshing and perfect for those warm evenings, this sugar plum sorbet with mint is a breeze to make. You’ll love how the sweet-tart plums pair with the cool mint—it’s like summer in a bowl. Let’s get started!
Ingredients
For the sorbet base:
– 2 cups pitted and chopped sugar plums
– 1 cup granulated sugar
– 1 cup water
– 2 tbsp fresh lemon juice
For finishing:
– 1/4 cup finely chopped fresh mint leaves
Instructions
1. Combine 2 cups pitted and chopped sugar plums, 1 cup granulated sugar, and 1 cup water in a medium saucepan.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely, about 5 minutes.
3. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes, until the plums are soft and the liquid has slightly thickened.
4. Remove the saucepan from heat and stir in 2 tbsp fresh lemon juice.
5. Let the mixture cool to room temperature, which takes about 30 minutes.
6. Pour the cooled mixture into a blender and blend until smooth, about 1 minute.
7. Stir in 1/4 cup finely chopped fresh mint leaves until evenly distributed.
8. Pour the mixture into a shallow, freezer-safe container and cover with a lid or plastic wrap.
9. Freeze for at least 4 hours, or until firm, stirring with a fork every hour to break up ice crystals for a smoother texture.
10. Scoop the sorbet into bowls and serve immediately.
Refreshingly smooth with a vibrant plum flavor and a hint of mint, this sorbet is perfect on its own or paired with fresh fruit. Try serving it in chilled glasses for an extra fancy touch—it’s sure to impress at any gathering.
Sugar Plum and Walnut Strudel
Remember those cozy autumn afternoons when you crave something sweet but not too heavy? This sugar plum and walnut strudel hits the spot perfectly. You’ll love how the flaky pastry wraps around the spiced fruit filling.
Ingredients
For the filling:
– 2 cups chopped fresh plums
– 1/2 cup chopped walnuts
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon lemon juice
For assembly:
– 1 sheet frozen puff pastry, thawed
– 1 egg, beaten
– 1 tablespoon coarse sugar
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine chopped plums, walnuts, granulated sugar, cinnamon, and lemon juice in a medium bowl.
3. Let the filling sit for 10 minutes to allow the flavors to meld and the sugar to dissolve slightly.
4. Unfold the thawed puff pastry sheet on a lightly floured surface.
5. Spoon the plum and walnut mixture lengthwise down the center third of the pastry.
6. Fold one side of the pastry over the filling, then fold the other side over to encase it completely.
7. Pinch the ends closed to prevent leaking during baking.
8. Transfer the strudel seam-side down to the prepared baking sheet.
9. Brush the top and sides evenly with beaten egg using a pastry brush.
10. Sprinkle coarse sugar generously over the egg-washed surface.
11. Bake for 25-30 minutes until the pastry is golden brown and puffed.
12. Let cool on the baking sheet for 15 minutes before slicing.
Heavenly warm from the oven, the flaky layers shatter with each bite while the plums turn jammy against the crunchy walnuts. Try serving it with a dollop of vanilla ice cream that melts into the spicy cinnamon notes for the ultimate dessert experience.
Sugar Plum Bread Pudding
Bread pudding doesn’t get much better than this cozy sugar plum version. You’ll love how the sweet fruit soaks into every bite of this comforting dessert.
Ingredients
For the Bread Base
– 6 cups cubed day-old French bread (1-inch cubes)
– 1 cup chopped sugar plums
– 4 large eggs
– 2 cups whole milk
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
For the Topping
– 1/4 cup unsalted butter, melted
– 1/4 cup brown sugar
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking dish with butter or cooking spray.
3. Spread the cubed French bread evenly in the prepared dish.
4. Sprinkle the chopped sugar plums over the bread cubes.
5. In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and cinnamon until fully combined.
6. Pour the egg mixture evenly over the bread and plums, pressing down gently to ensure all bread is soaked.
7. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
8. Drizzle the melted butter evenly over the top of the pudding.
9. Sprinkle the brown sugar over the butter layer.
10. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
11. Remove from oven and let cool for 10 minutes before serving.
Delightfully warm and comforting, this bread pudding has a perfect balance of soft, custardy interior and crispy caramelized top. The sugar plums add a lovely tartness that cuts through the sweetness beautifully. Try serving it warm with a scoop of vanilla ice cream for the ultimate cozy dessert experience.
Decadent Sugar Plum Fudge
Holiday baking just got more magical with this dreamy fudge. You’ll love how easy it is to make something that looks and tastes so fancy. Perfect for gifting or treating yourself!
Ingredients
For the fudge base:
– 3 cups white chocolate chips
– 1 (14 oz) can sweetened condensed milk
– 1/4 cup unsalted butter
– 1 tsp vanilla extract
For the sugar plum swirl:
– 1/2 cup plum jam
– 1/4 tsp ground cinnamon
– 1/8 tsp ground nutmeg
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan.
3. Heat over low heat, stirring constantly, until completely melted and smooth (about 5-7 minutes).
4. Remove from heat and stir in vanilla extract until fully incorporated.
5. In a small bowl, mix plum jam, cinnamon, and nutmeg until well combined.
6. Pour two-thirds of the fudge mixture into the prepared pan and spread evenly.
7. Drop spoonfuls of the plum mixture over the fudge layer.
8. Pour remaining fudge mixture over the plum dollops.
9. Use a knife to gently swirl the layers together, creating a marbled effect.
10. Refrigerate for at least 4 hours, or until completely firm.
11. Lift the fudge out using the parchment paper overhang and place on a cutting board.
12. Cut into 1-inch squares using a sharp knife wiped clean between cuts for neat edges.
What makes this fudge special is its creamy texture with bursts of fruity plum flavor. The subtle spice notes make it perfect for holiday gatherings, or try crumbling it over vanilla ice cream for an extra-indulgent dessert!
Chilled Sugar Plum Soup
A refreshing chilled sugar plum soup is the perfect way to cool down on a warm day, and it’s surprisingly simple to make. You’ll love how the sweet-tart flavors come together in this no-cook dessert. Let’s get started with what you’ll need.
Ingredients
For the soup base:
– 2 cups pitted and chopped sugar plums
– 1/4 cup granulated sugar
– 1 tbsp fresh lemon juice
– 1/2 cup cold water
For serving (optional):
– 1/4 cup plain Greek yogurt
– 1 tbsp honey
– Fresh mint leaves for garnish
Instructions
1. Combine 2 cups pitted and chopped sugar plums, 1/4 cup granulated sugar, 1 tbsp fresh lemon juice, and 1/2 cup cold water in a blender.
2. Blend on high speed for 60 seconds until completely smooth and no chunks remain.
3. Pour the mixture through a fine-mesh strainer into a bowl to remove any pulp or skins, pressing with a spoon to extract all liquid.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or until thoroughly chilled at 40°F.
5. Whisk the soup gently before serving to recombine any separated ingredients.
6. If using, drizzle 1 tbsp honey over 1/4 cup plain Greek yogurt and swirl lightly with a spoon.
7. Ladle the chilled soup into bowls and top with a dollop of the honey-swirled yogurt.
8. Garnish with fresh mint leaves for a pop of color and freshness.
Not only is this soup silky and smooth with a bright, fruity flavor, but it also makes a stunning presentation when served in clear glasses. Try pairing it with a buttery shortbread cookie for a delightful contrast in textures.
Roasted Sugar Plum Medley
Unbelievably easy and perfect for fall, this roasted sugar plum medley transforms simple fruit into a showstopping dessert. You’ll love how the natural sugars caramelize into something magical. Let’s get roasting!
Ingredients
– For the fruit: 2 pounds mixed plums (pitted and quartered), 1/4 cup granulated sugar
– For finishing: 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 pounds pitted and quartered plums with 1/4 cup granulated sugar, tossing gently to coat evenly.
3. Spread the sugared plums in a single layer on the prepared baking sheet.
4. Roast at 400°F for 20-25 minutes, until the plums are tender and the juices are bubbling and slightly caramelized.
5. Remove from oven and immediately drizzle with 1 tablespoon fresh lemon juice and 1 teaspoon vanilla extract, gently stirring to combine.
6. Let cool for 5 minutes before serving to allow the flavors to meld.
Buttery and caramelized on the edges while maintaining a soft, jammy interior, this medley bursts with sweet-tart flavor. Serve it warm over vanilla ice cream or swirl into your morning yogurt for an extra special treat.
Sugar Plum and Ricotta Crostini
You know those moments when you want something fancy but easy? Yeah, this sugar plum and ricotta crostini is your answer—sweet, creamy, and totally impressive without any fuss. It’s perfect for a quick appetizer or a light snack that feels special.
Ingredients
For the crostini:
– 1 French baguette, sliced into 1/2-inch thick pieces
– 2 tbsp olive oil
For the topping:
– 1 cup whole milk ricotta cheese
– 4 sugar plums, pitted and thinly sliced
– 2 tbsp honey
– 1/4 tsp flaky sea salt
Instructions
1. Preheat your oven to 375°F to get it ready for toasting the bread.
2. Arrange the baguette slices in a single layer on a baking sheet to ensure even cooking.
3. Brush each slice lightly with olive oil on both sides for a crispy texture.
4. Bake the slices for 8-10 minutes, or until they are golden brown and crisp.
5. Remove the toasted bread from the oven and let it cool for 2-3 minutes to avoid melting the ricotta too much.
6. Spread a generous tablespoon of ricotta cheese evenly onto each crostini slice.
7. Top each crostini with 2-3 slices of sugar plum, arranging them in a single layer.
8. Drizzle honey lightly over the topped crostini for added sweetness.
9. Sprinkle a pinch of flaky sea salt over each one to balance the flavors.
10. Serve immediately while the crostini are still slightly warm for the best taste and texture.
Mmm, the combo of creamy ricotta and juicy sugar plums is just divine, with a hint of salt that makes every bite pop. Try serving these at your next gathering—they disappear fast, and you’ll love how the crisp bread holds up to the toppings.
Conclusion
Heavenly delights await in these 27 sugar plum desserts, perfect for adding magic to your holiday table. We hope you find inspiration to bake, share, and savor these festive treats. Try a recipe, leave a comment with your favorite, and pin this roundup on Pinterest to spread the joy!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
