One of the desserts we enjoyed in India has stayed on our minds for its simple use of Indian Bay Leaf (known as Tejpat, which are actually the dried leaves from a cinnamon tree) and Brown Cardamom, whereas in the West we would commonly put regular bay leaves and cardamom pods with baked or stewed fruit. We’ve added some pistachio praline and a little whipped coconut cream to serve. You can cook this on the stovetop, bake in oven, or put into a brick oven (as we do!) or wrap tightly and place in a fire pit. If plums aren’t in season, pears also work wonderfully.