Pluots are the result of crossing Plums and Apricots and were developed in the 1990's. The initial hybrid called a plumcot was then crossed with another plum - this second generation became the Pluot. They also crossed plumcots with apricots to form the Aprium, but I've yet to see those here in Australia.
From their external appearance they definitely look like a plum
but inside this particular variety it has an apricot colouring. They have a firmer flesh, when compared to a straight plum but with a finer skin. Tastewise, they are more plum than apricot.
When it comes to plums (or pluots), I must say that Paalo isn't really a fan so I've resorted to tempting him with something I know he loves - crumble!
80 grams self-raising flour
80 grams soft brown sugar
80 grams rolled oats
50 grams melted butter, cooled
30 grams flaked almonds
30 grams mini white chocolate buds
Make the crumble topping:
Place the flour, brown sugar and rolled oats into a bowl - pour over the melted butter and stir until amalgamated. Add in the flaked almonds and white chocolate buds and mix through until just combined.
Prepare the pluots:
Halve the pluots and remove the kernel. Slice them evenly into wedges. Scatter the slices over the base of a baking dish.
Scatter the crumble mix evenly over the pluots.
Place the baking dish on a tray and bake in a preheated 160°C/320°F oven until the crumble is golden and firm - about 30-45 minutes. You should notice the juices of the pluots bubbling around the edges of the dish.
Enjoy it hot or cold or somewhere in between - with or without cream.